Szechuan Chicken and Peppers
with coleslaw and jasmine riceCalories
:
650 kcalProtein
:
49.2g proteinTotal
:
20 minutesDifficulty
:
EasyProtein Rich
Spicy
Quick
Allergens:
- Sesame
- Soya
This stir-fry is filled with classic flavours of Asian cuisine: lime, jasmine rice and spicy Szechuan paste. Peppers and onion offer plenty of crunch in the veg department, while succulent diced chicken rounds out a simple-to-make yet exciting meal.
Ingredients
Serving amount
1 unit(s)
Lime
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Jasmine Rice
300 grams
Diced Irish Chicken Breast
1 unit(s)
Onion
75 grams
Szechuan Paste
(Contains: Soya)
120 grams
Coleslaw Mix
1 unit(s)
Bell Pepper
5 grams
Cornflour
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat13 g
of which saturates2 g
Carbohydrate93.6 g
of which sugars18.5 g
Dietary Fiber7.6 g
Protein49.2 g
Salt3.4 g
Potassium432.2 mg
Calcium37.1 mg
Iron0.8 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 your delivered box.
Utensils
•Zester
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid 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 the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Zest and quarter the lime.
3
- Place a pan on medium-high heat with a drizzle of oil.
- Once hot, add chicken, Thai spice, onion, bell pepper and coleslaw and fry for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Mix together 1 tsp cornflour (per 2P) and 100ml cold water.
- Add lemongrass paste, cornflour mixture and Szechuan paste to the pan.
- Cover and simmer for 4-6 mins, until the chicken is cooked. Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Share the rice between bowls and top with the chicken stir-fry.
- Scatter over the sesame seeds.
- Serve any remaining lime wedges alongside.
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