Sweet Sesame Chicken on Rice
with Bell Pepper and Onion
- Soya
- Sesame
- May contain traces of allergens
- Celery
- Nuts
- Peanut
Designed by our chefs for a balanced lifestyle, this Sweet and Sticky Chicken on Rice hit the spot. Here, cornflour helps thicken the ketjap manis sauce to make it a deliciously sticky topping for the rice. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
260 grams
Diced British Chicken Breast
50 grams
Ketjap Manis
(Contains: Soya)
30 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Tomato Ketchup
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
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 1/4 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 thirds.
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 sliced pepper and onion and season with salt and pepper. 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 diced 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 add the cooked veg back to the pan.
Stir the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.
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.
Sprinkle over the sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the sweet and sticky sauce, though some found it too sweet or bland and added extra seasoning.
- Ease of prep: Quick and straightforward to make, with clear instructions; some noted longer prep time than expected.
- Suggestions: Consider adding more vegetables like courgettes or mushrooms; some prefer chicken breast over thighs for less fat.
- Next-day meals: Several mentioned it reheats well for leftovers, making it good for meal prep.
- Portions: Some found the chicken portion small, while others noted generous amounts of rice.
