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Sweet Chilli Chicken and Veg

on Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
333 kcal
Protein
: 
9g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

60 grams

Baby Corn

150 grams

Basmati Rice

15 milliliter(s)

Rice Vinegar

280 grams

Coconut & Chilli Marinated Chicken Thigh

80 grams

Mangetout

32 grams

Sweet Chilli Sauce

Energy (kJ)1391 kJ
Energy (kcal)333 kcal
Fat1.6 g
of which saturates0.3 g
Carbohydrate75 g
of which sugars9.8 g
Dietary Fibre3.2 g
Protein9 g
Salt0.3 g
Potassium104 mg
Calcium1.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Boil your kettle.

Fill a large saucepan with water from your kettle and return to the boil with a pinch of salt for the rice. When boiling, add the rice and cook for 12 mins. Drain in a sieve.

2

Meanwhile, chop the chicken thighs into 2cm pieces.

IMPORTANT: Wash your hands and equipment after handling raw meat.

Halve the baby corn widthways.

Put a large frying pan or wok on high heat (no oil). 

3

Add the chicken to the frying pan and stir-fry until golden, 4-5 mins.

Tip: Drain off any excess oil.

Add the baby corn and continue to stir-fry until the corn is tender, 3-4 mins.

4

In a small bowl, combine the sweet chilli sauce, rice vinegar and 1 tbsp water per person.

Pour this mixture into the pan with the chicken and veg followed by the mange tout and bubble until glossy, 2-3 mins.

5

When the chicken is cooked, season to taste with salt and pepper if needed.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

Divide the rice between your bowls.

Top with the sweet chilli chicken stir-fry and enjoy!

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