HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Sticky Chicken
topBanner
Sweet Sticky Chicken

Sweet Sticky Chicken

with Pepper, Onion and Rice

Read more

This delicious Sweet Sticky Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Soya

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 conflict 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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

10 grams

Cornflour

280 grams

Diced Chicken Breast

2 sachet

Ketjap Manis

(ContainsSoya)

3 sachet

Rice Vinegar

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

2 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2459 kJ
Energy (kcal)588 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate96 g
of which sugars24.0 g
Protein43 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Lid
Garlic Press
Cutting board
Knife
Large Bowl
Frying Pan
Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

2

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into thirds. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper and season with salt and pepper. Stir-fry until just soft, 3-4 mins. Add the onion to the pan with more oil if needed. Stir-fry until the onion has softened, 4-5 mins. Stir in the garlic and cook for 1 min more. Transfer the cooked veg to another bowl and set aside.

4

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the chicken and fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins. Meanwhile, in another medium bowl, mix together the ketjap manis, rice vinegar, ketchup and water for the sauce (see ingredients for both amounts). Once the chicken has browned, add the vegetables back into the pan and stir together for 1 more min.

5

Pour the sauce into the frying pan. Simmer, stirring occasionally, until the mixture has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove from the heat and season to taste with salt and pepper if needed. TIP: The sauce should be sticky, but add a splash more water if you'd like.

6

Fluff up the rice with a fork and spoon into your bowls. Serve with the sticky chicken and veg on top and a sprinkle of spring onion. Enjoy!