Sweet Sticky Chicken
with Pepper, Onion and Rice
This delicious Sweet Sticky Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
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
Bell Pepper
(May contain Celery)
1
Spring Onion
2
Garlic Clove
10
Cornflour
260
Diced Chicken Breast
50
Ketjap Manis
(Contains Soya)
45
Rice Vinegar
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into thirds. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper and season with salt and pepper. Stir-fry until just soft, 3-4 mins. Add the onion to the pan with more oil if needed. Stir-fry until the onion has softened, 4-5 mins. Stir in the garlic and cook for 1 min more. Transfer the cooked veg to another bowl and set aside.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the chicken and fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins. Meanwhile, in another medium bowl, mix together the ketjap manis, rice vinegar, ketchup and water for the sauce (see ingredients for both amounts). Once the chicken has browned, add the vegetables back into the pan and stir together for 1 more min.
Pour the sauce into the frying pan. Simmer, stirring occasionally, until the mixture has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove from the heat and season to taste with salt and pepper if needed. TIP: The sauce should be sticky, but add a splash more water if you'd like.
Fluff up the rice with a fork and spoon into your bowls. Serve with the sticky chicken and veg on top and a sprinkle of spring onion. Enjoy!
