Firecracker Inspired Chicken
with Spicy Salt & Pepper Wedges and Tenderstem®
This delicious Firecracker Inspired Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
450
Potatoes
260
Diced Chicken Breast
10
Cornflour
80
Tenderstem Broccoli
15
Sriracha Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Ginger Puree
1
Spring Onion
1
Chinese Five Spice
1
Chilli Flakes
Not included in your delivery
2
Tomato Ketchup
75
Water for the Sauce
¼
Salt
¼
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the cornflour into a large bowl, then add the diced chicken and toss to coat completely in the cornflour.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 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.
While the chicken cooks, heat a drizzle of oil in another large frying pan on medium-high heat.
Once hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.
Once cooked, transfer to a plate or bowl and cover with foil to keep warm.
Meanwhile, in a small bowl, mix together the sriracha (add less if you'd prefer things milder) and soy sauce with the ketchup and water for the sauce (see pantry for both amounts).
Once the chicken is cooked, add half the ginger puree to the pan and cook until fragrant, 1 min.
Pour in your firecracker sauce, then bring to the boil. Simmer until thickened, 1 min, then remove from the heat.
When everything's nearly ready, trim and thinly slice the spring onion.
Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil.
Once hot, add the spring onion, Chinese Five Spice, chilli flakes (add less if you'd prefer things milder), salt and sugar (see pantry for both amounts) and remaining ginger puree. Stir-fry for 1 min, then remove from the heat.
When the wedges are ready, sprinkle your spicy seasoning over the tray and toss to coat.
Reheat the chicken if necessary, adding a splash of water if it's a little dry.
Share the spiced wedges between your plates with the firecracker chicken alongside, spooning over the remaining sauce from the pan.
Serve with the broccoli alongside.
Enjoy!
