Sweet & Spicy Indo-Chinese Chicken Breast Stir-Fry
with Coriander Rice and Peanuts
This Sweet & Spicy Indo-Chinese Chicken Breast Stir-Fry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Green Beans
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 sachet(s)
Chinese Five Spice
30 grams
Honey
15 grams
Sriracha Sauce
260 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
3 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim the green beans, then cut into thirds.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
In the meantime, 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).
While the rice cooks, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, combine the soy sauce, Chinese Five Spice, garlic, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 5-6 mins.
When the chicken is halfway through cooking, add the pepper chunks and green beans. Stir-fry until tender and slightly charred, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the veg is tender, pour the sticky sauce into the pan. Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Stir through the roasted aubergine until coated in the sauce.
Remove from the heat, then taste and add more salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork, then stir through half the coriander and share between your bowls.
Top with the aubergine stir-fry, spooning over the remaining sauce from the pan.
Finish with a sprinkling of the crushed peanuts and the remaining coriander.
Enjoy!
