Firecracker Style Chicken
with Salt & Pepper Wedges and Tenderstem® Broccoli
This delicious Firecracker Style 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
2
Sriracha Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Ginger Puree
1
Spring Onion
1
Chinese Five Spice
½
Red Chilli
Not included in your delivery
75
Water for the Sauce
¼
Salt
¼
Sugar
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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 diced chicken breast into a small bowl with the cornflour. Mix well to coat. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is 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. Halve any thick broccoli stems lengthways.
When the oil is 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, mix together the sriracha (add less if you don't like heat), soy sauce, ketchup and water for the sauce (see ingredients for both amounts) in a small bowl.
Once the chicken has cooked, add half the ginger puree to the pan and cook until fragrant, 1 min.
Pour in the sauce, then bring to the boil. Simmer for 1 min until thickened, then remove from the heat.
When everything is nearly ready, trim and thinly slice the spring onion. Halve the chilli lengthways, deseed, then finely chop.
In a small bowl, combine the Chinese Five Spice, salt and sugar (see ingredients for both amounts). Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil.
Once hot, add the chilli (use less if you don't like heat), spring onion, spice mixture and the remaining ginger puree. Stir-fry for 1 min.
When the wedges are ready, add the spicy seasoning from the pan to the wedges tray and toss to coat.
Reheat the chicken if necessary. TIP: Add 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!
