Chilli Chicken Stir Fry

Name: Chilli Chicken Stir Fry and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 30 Grams of Corn starch; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 1 Piece of Large red chilli; 2 Grams of Coriander powder; 15 Grams of Ginger garlic paste; 20 ML of Soy sauce; 40 ML of Sweet chilli sauce; 14 Grams of Sriracha sauce; 15 ML of Rice vinegar; 1 Piece of Yellow pepper; 150 Grams of Green beans; 40 Grams of Spring onion; 1 Tbsp of Vegetable oil; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Jasmine Rice

This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!

203 Reviews

Cals 669 · Prot 58 · Carbs 109 · Fat 4

Global Eats

30 min

Chilli Chicken Stir Fry and Jasmine Rice

This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!

203 Reviews

Cals 669 · Prot 58 · Carbs 109 · Fat 4

Global Eats

Ingredients

Chilli chicken

Chicken breast

400 Grams

Corn starch

30 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Large red chilli

1 Piece

Coriander powder

2 Grams

Ginger garlic paste

15 Grams

Soy sauce 9*10*11*

20 ML

Sweet chilli sauce

40 ML

Sriracha sauce

14 Grams

Rice vinegar

15 ML

Vegetables

Yellow pepper

1 Piece

Green beans

150 Grams

Spring onion

40 Grams

Vegetable oil

1 Tbsp

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2796 / 669
Fats (g)	3.9
of which saturated (g)	0.8
Carbohydrates (g)	109
of which sugars (g)	13.4
Fibers (g)	5.2
Proteins (g)	57.5
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry chicken

Chop the chicken breast into bite-sized pieces. In a large bowl, toss the chicken and corn starch with a pinch of salt. Heat a large non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken pieces and fry for 5 min or until cooked through. Once cooked, transfer the chicken to a plate. Wipe and reserve the pan.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

2 Cook rice

Meanwhile, rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from heat and keep covered until serving.

3 Prep vegetables

Meanwhile, deseed and finely slice the pepper. Trim and roughly chop the green beans and spring onion. Finely chop the red chilli.

4 Make sauce

Return the reserved pan to a medium heat with a drizzle of oil. Once hot, add the red chilli (spicy!), peppers, green beans, coriander powder and ginger garlic paste. Fry for 5 min stirring occasionally. Add the soy sauce, sweet chilli sauce, sriracha sauce (spicy!) and rice vinegar. Fry for 1 min further. Return the chicken to the pan and toss to coat. Remove the pan from the heat.

Tip! Sensitive to spice? Go easy on the red chilli.