Spicy Sweet Chicken Breast
with jasmine rice , courgette and peanutsCalories
:
656 kcalProtein
:
54.1g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Spicy
Protein Rich
Allergens:
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Sulphites
- Almonds
- Cashew nuts
- Pecan Nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Walnuts
- Nuts
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
125 grams
Scallion
150 grams
Jasmine Rice
2 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Cashew nuts, Pecan Nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Walnuts, Nuts)
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
320 grams
Irish Chicken Breast
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat11 g
of which saturates3.3 g
Carbohydrate97.1 g
of which sugars25.6 g
Dietary Fiber7 g
Protein54.1 g
Cholesterol0.3 mg
Salt3.4 g
Potassium633.3 mg
Calcium63.4 mg
Iron2.1 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 hand on top of the chicken breast and slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
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!
