Sweet and Sticky Chicken on Steamed Wholegrain Rice

Name: Sweet and Sticky Chicken on Steamed Wholegrain Rice with Bell Pepper and Onion
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pouch(es) Steamed Brown Basmati Rice; 1 unit(s) Red Onion; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove**; 10 grams Cornflour; 240 grams Diced British Chicken Thigh; 50 grams Ketjap Manis; 30 milliliter(s) Rice Vinegar; 2 tbsp Tomato Ketchup; ¾ tsp Sugar; 75 milliliter(s) Water for the Sauce

with Bell Pepper and Onion

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This Sweet and Sticky Chicken on Steamed Wholegrain Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•High Protein

Allergens:

Soya

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 pouch(es)

Steamed Brown 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

240 grams

Diced British Chicken Thigh

50 grams

Ketjap Manis

(Contains: Soya)

30 milliliter(s)

Rice Vinegar

Not included in your delivery

2 tbsp

Tomato Ketchup

¾ tsp

Sugar

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2296 kJ

Energy (kcal)549 kcal

Fat15.6 g

of which saturates4.4 g

Carbohydrate68.5 g

of which sugars28.1 g

Protein34.9 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Garlic Press

•Pan

Instructions

Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.

Cook the rice according to pack instructions. Set aside until serving.

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).

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 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.