Sweet and Sticky Chicken on Rice
with Bell Pepper, Young Pea Pods and Onion
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
10 grams
Cornflour
4 unit(s)
British Chicken Thighs
80 grams
Young Pea Pods
50 grams
Ketjap Manis
(Contains: Soya)
30 milliliter(s)
Rice Vinegar
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Tomato Ketchup
¾ tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the red onion.
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press).
Cut each chicken thigh into 2cm chunks.
Put the cornflour into a large bowl and season with salt and pepper. Add the diced chicken and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chopped pepper and onion. Stir-fry until softened, 4-5 mins.
Add the garlic and cook for 30 secs. Transfer to a medium bowl and set aside for now.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the chicken and fry until golden brown, 6-8 mins total. Turn every 2-3 mins.
Once the chicken has browned, lower the heat to medium and return the cooked veg and the young pea pods to the pan.
Add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts) to the pan.
Stir to combine and simmer until the sauce has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Taste and season with salt and pepper if needed. Remove from the heat. TIP: The sauce should be sticky, but add a splash more water if you'd like.
Fluff up the rice with a fork and spoon into your bowls.
Serve with the sticky chicken and veg on top.
Enjoy!
