Sweet Chilli Chicken and Rice
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Sweet Chilli Chicken and Rice

with Tomato & Baby Gem Salad

Tags:
Calorie Smart
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

100 grams

Basmati Rice

3 unit(s)

British Chicken Thighs

1 sachet(s)

Indonesian Style Spice Mix

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

15 milliliter(s)

Rice Vinegar

64 grams

Sweet Chilli Sauce

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat24.7 g
of which saturates8.4 g
Carbohydrate70.2 g
of which sugars22.9 g
Protein39.8 g
Salt0.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Medium Bowl
•Large Frying Pan

Instructions

1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins. Once the onion has softened, add a pinch of sugar and the garlic to the onion, stir together and cook for 1 min more. 

2

Stir the rice into the onion and garlic until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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 use (the rice will continue to cook in its own steam).

3

Meanwhile, add the chicken thighs to a medium bowl, sprinkle over the Indonesian style spice mix and stir to coat the chicken in the spice.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

Meanwhile, quarter the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, mix together the rice vinegar with a drizzle of oil, pinch of sugar, salt and pepper. This is your dressing. Add the tomatoes to the dressing to marinate.

5

When everything's ready, cut the chicken widthways into 2cm slices.

Add the baby gem into the dressing with the tomatoes and toss together. 

6

Share the rice between your bowls.

Add the tomato and baby gem salad onto one side of the rice and the sliced chicken thighs onto the other.

Drizzle the sweet chilli sauce over the sliced chicken. Spoon the yoghurt over the dish.

Enjoy!

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