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Spicy Sweet Chicken

Spicy Sweet Chicken

with jasmine rice, courgette and peanuts

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A recipe conveniently customised just to your liking.

Tags:
Spicy
•Protein Rich
•Calorie Smart
•Family Friendly
Allergens:
Wheat
•Cereals containing gluten
•Soya
•Peanut
•Sulphites

The quantities provided above are averages only.

Total
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Scallion

260 grams

Diced Irish Chicken Breast

150 grams

Jasmine Rice

2 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

20 grams

Peanuts

(Contains: Peanut)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Red Thai Style Paste

1 unit(s)

Courgette

1 unit(s)

Chilli

1 unit(s)

Carrot

1 sachet(s)

Thai Style Spice Mix

2 unit(s)

Garlic

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2569 kJ
Energy (kcal)614 kcal
Fat8.8 g
of which saturates2.6 g
Carbohydrate96 g
of which sugars24.3 g
Dietary Fiber6.1 g
Protein46.2 g
Cholesterol0.3 mg
Salt3.4 g
Potassium509.8 mg
Calcium41.6 mg
Iron1 mg
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

•Sieve
•Grater
•Pot with Lid

Cooking steps

1
  • Place a pot over medium-high heat with a drizzle of oil. Rinse the rice to remove excess starch. Peel and grate the garlic.
  • Fry the garlic until fragrant, 1-2 mins.
  • Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 12 mins, then remove the pot from the heat and keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).
2
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the chicken until browned, 8-10 mins.
  • Season with Thai spice, salt and pepper.
3
  • While the chicken fries, trim the courgette and chop into 1cm chunks.
  • Trim the carrot then slice into ½ cm thick rounds (no need to peel).
  • Halve the chilli lengthways, deseed then finely chop.
  • Trim and thinly slice the scallion.
4
  • Once the chicken is browned, add the carrot to the pan.
  • Fry until starting to soften, 5-6 mins.
  • Add the courgette and fry for another 2 mins.
5
  • Stir in red Thai paste, apple cider vinegar, sweet Asian sauce, 50ml water (per 2P) and ½ tsp sugar (per 2P).
  • Simmer for 2-3 mins.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. 
6
  • Fluff up the rice with a fork and divide between bowls.
  • Serve topped with stir-fried veg and chicken.
  • Garnish with sliced scallion, peanuts and chilli to taste!
Meal right image

Explore Similar Recipes

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