Glazed Chicken and Bell Peppers
with green peas and rice
Ketjap manis—also known as Indonesian ketchup—is a popular Asian condiment similar to soy sauce, but sweeter. It forms the base of the syrupy, tangy glaze coating the succulent chicken and veg in this delicious dish.
Tags:
Spicy
•Quick
•Discovery
•Protein Rich
•Under 650 calories
Allergens:
Soya
•Wheat
•Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
260 grams
Diced Chicken Breast
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
120 grams
Peas
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Sweet Chilli Sauce
150 grams
Jasmine Rice
Not included in your delivery
to taste
Water
to taste
Flour
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2468 kJ
Energy (kcal)590 kcal
Fat5.3 g
of which saturates1.4 g
Carbohydrate95.3 g
of which sugars24.8 g
Dietary Fiber0.1 g
Protein42.1 g
Cholesterol0 mg
Salt3.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Instructions
1
- Add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and stock and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways. Deseed and thinly slice.
- Halve the bell pepper and discard the core and seeds. Slice into strips.
- Peel and grate the garlic (or use a garlic press).
3
- Add 1 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper.
- Add the chicken and toss to coat. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the chicken until golden all over, shifting as it cooks, 7-8 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- Add the onion and bell pepper.
- Fry until starting to soften, stirring occasionally, 4-5 mins.
- Season with a pinch of salt and pepper.
- Add the garlic and cook until fragrant, 1 min more.
5
- Add the red Thai paste, ketjap manis, 25ml water (double for 4p) and chilli (use less if you don't like spice).
- Cover and simmer until the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove from the heat and stir in the peas.
- Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Fluff up the rice with a fork. Taste and season with salt and pepper, if required.
- Divide the rice between bowls or plates.
- Top with the glazed chicken and veg.
- Finish with a drizzle of sweet chilli sauce.
