Sweet Spiced Hoisin Chicken
with charred baby corn, carrot and jasmine rice
This sweet spiced hoisin chicken is a saucy, slightly spicy stir-fry with tender charred veg and succulent chicken. A sprinkling of scallion over the top ties the whole dish together.
Tags:
Quick
•Calorie Smart
•Family Friendly
•Protein Rich
•Climate Conscious
Allergens:
Wheat
•Sesame
•Soya
•Celery
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
2 sachet(s)
Ketchup
(Contains Celery)
150 grams
Jasmine Rice
150 grams
Baby Corn
1 unit(s)
Carrot
2 unit(s)
Scallion
1 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)2362 kJ
Energy (kcal)565 kcal
Fat5.7 g
of which saturates1.5 g
Carbohydrate91.1 g
of which sugars23.8 g
Dietary Fiber0.1 g
Protein38.2 g
Cholesterol0 mg
Salt2.1 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.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
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).
2
- Halve the corn widthways.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Meanwhile, trim and thinly slice the scallion.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot and corn until tender, 4-5 mins.
- Reduce the heat to medium-high, add a splash of water, cover and cook for 3-4 mins. Season to taste with salt and pepper.
- Remove from the pan, cover and set aside.
4
- Wipe and return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
5
- When the chicken has 1 min left to cook, add the Thai spice and lemongrass paste to the pan.
- Then stir through the sweet chilli sauce, hoisin sauce, ketchup and 25ml water (double for 4p). Cook for 30 secs.
- Add another splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
6
- Divide the rice between plates.
- Serve the sweet chilli chicken and pan-fried veg alongside.
- Sprinkle over the sliced scallion.
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