Sweet and Sticky Chicken
with Sugar Snaps and Basmati Rice
Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.
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 grams
Basmati Rice
260 grams
Diced British Chicken Breast
150 grams
Sugar Snap Peas
10 grams
Cornflour
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 pinch
Chilli Flakes
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once the rice is cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and sugar snaps, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, in a jug, combine the cournflour and ketjap manis to form a paste.
- Next, add the rice vinegar, soy, sugar, tomato ketchup and water for the sauce (see pantry for all three amounts).
- Once the chicken has finished cooking, stir through the sauce.
- Cook, stirring, 1 min. Add a splash of water if needed.
- Share the rice between your bowls.
- Top with the chicken.
- Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
Enjoy!
