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Zingy Asian Chicken

Zingy Asian Chicken

with cashews, coriander and jasmine rice

The sauce that coats the chicken and veg in this recipe is slightly sweet with just the right amount of tanginess. Fragrant jasmine rice accompanies, providing an element of aromatic heartiness.

Under 650 calories
Family Friendly
Cashew nuts
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

150 grams

Jasmine Rice

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 unit(s)

Bell Pepper

1 unit(s)


5 grams


20 grams

Cashew Nuts

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

1 tin(s)

Tomato Paste

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2454 kJ
Energy (kcal)587 kcal
Fat9.2 g
of which saturates2.1 g
Carbohydrate86.6 g
of which sugars21.8 g
Dietary Fiber0.9 g
Protein40.6 g
Cholesterol0 mg
Salt1.32 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.


Pan with Lid
Pot with Lid


Make the Rice
  • 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
  • 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
  • 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
  • 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
  • Fluff up the rice with a fork.
  • Roughly chop the cashews.
  • Roughly chop the coriander (stalks and all).
Garnish and Serve
  • Divide the rice between deep bowls.
  • Top with the zingy Asian chicken.
  • Garnish with chopped coriander and cashews.