Quick Sticky Spicy Chicken
with Basmati Rice
.
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
150
Basmati Rice
1
Red Onion
1
Green Pepper
(May contain Celery)
1
Coriander
260
Diced Chicken Breast
20
Cornflour
1
Thai Style Spice Blend
(Contains Sesame)
64
Hoisin Sauce
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Lime
Not included in your delivery
300
Water for the Rice
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water (see ingredients for amount) to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and thinly slice the red onion. b) Halve the green pepper and discard the core and seeds. Slice into thin strips. c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Pop the diced chicken breast into a bowl with the cornflour, season with salt and pepper, toss to coat. c) 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 after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle. d) Sprinkle on the Thai style spice blend. TIP: Add less if you don't like too much heat.
a) When the chicken is cooked, add the red onions and peppers. b) Stir-fry until slightly softened, 2-3 mins. c) Lower the heat and stir in the hoisin sauce, soy sauce and water for the sauce (see ingredients for amount). d) Bring to a bubble and cook until the chicken is nicely coated. Remove from the heat.
a) Zest and halve the lime. b) Mix the coriander and a squeeze of lime juice through the stir-fry. c) When the rice is cooked, fluff it up with a fork. Mix in the lime zest. Taste and salt and black pepper if needed.
a) Chop the remaining lime into wedges. b) Share the rice between your bowls and spoon your sticky chicken on top. Enjoy!
