Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the jasmine rice. Add the rice, measuredwater and a pinch of salt to a pan with a lid and bring to a boil. 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. Remove the pan from heat and keep covered until serving.
2 Fry chicken
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
3 Boil broccoli
Cook the broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.
4 Mix sauce
Combine the sriracha(spicy!), sweetchillisauce(spicy!), applecidervinegar, vegetable oil, chilliflakes(spicy!) and a pinch of salt in a small bowl or glass. Mix well - this is your sauce.
5 Season chicken
Add the sauce to the chicken pan. Cook for 1 final min until the chicken is coated in the sauce. Take the pan off the heat. Transfer the chicken onto a plate. Let the sauce cool down for 3 min. Add the mayonnaise into the pan. Mix until combined.
Finely slice the springonion. Serve the firecracker mayochicken. Drizzle with the remaining sauce from the pan. Serve the broccoli and rice to the side. Garnish with the springonion and the sesame seeds.