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Zingy Asian Chicken

Zingy Asian Chicken

with cashews, coriander and jasmine rice
4.0(61)
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Get 50% off your first box!
Calories
: 
584 kcal
Protein
: 
45.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
  • Cashew nuts
  • Sulphites
  • Sesame
  • Cereals containing gluten
  • Nuts
  • Peanut
  • May contain traces of allergens
Serving amount

260 grams

Diced Irish Chicken Breast

150 grams

Jasmine Rice

2 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

1 unit(s)

Bell Pepper

1 unit(s)

Onion

5 grams

Coriander

20 grams

Cashew Nuts

(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Nuts, Peanut)

1 tin(s)

Tomato Paste

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Flour

Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat7.8 g
of which saturates1.7 g
Carbohydrate92 g
of which sugars22.4 g
Dietary Fiber5.1 g
Protein45.3 g
Salt2.1 g
Potassium365.4 mg
Calcium23.7 mg
Iron0.6 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.
•Pan with Lid
•Pot with Lid

Cooking steps

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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.
  • Once cooked, 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).
Cook the Chicken
2
  • Meanwhile, toss the chicken with salt, pepper and 1 tbsp flour (double for 4p). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken to the pan and season with salt and pepper.
  • Fry until starting to brown, 5-7 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Get Prepped
3
  • While the chicken cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Halve and peel the onion, then cut each half into 3 wedges.
  • Once the chicken has browned, add the onion and pepper to the pan.
  • Fry until softened, stirring occasionally, 4-5 mins.
Simmer the Sauce
4
  • Stir in the apple cider vinegar, tomato paste, 2 tsp sugar and 100ml water (double both for 4p).
  • Cover and simmer until sauce has thickened and the chicken is cooked through, 3-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Remove from the heat and stir through the ketjap manis.
  • Season to taste with salt and pepper.
Finishing Touches
5
  • Fluff up the rice with a fork.
  • Roughly chop the cashews.
  • Roughly chop the coriander (stalks and all).
Garnish and Serve
6
  • Divide the rice between deep bowls.
  • Top with the tangy Asian chicken.
  • Garnish with chopped coriander and cashews.
Meal right image

Explore Similar Recipes

Rice Recipes
Coriander Recipes
Tomato Recipes
Chicken Recipes
Apple Recipes
Bell Pepper Recipes
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