Firecracker Mayo Chicken

with Broccoli and Rice

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the ricewater 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.

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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.

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3 Boil broccoli

Cook the broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.

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4 Mix sauce

Combine the sriracha (spicy!)sweet chilli sauce (spicy!)apple cider vinegarvegetable oilchilli flakes (spicy!) and a pinch of salt in a small bowl or glass. Mix well - this is your sauce.

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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.

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6 Serve

Finely slice the spring onion. Serve the firecracker mayo chicken. Drizzle with the remaining sauce from the pan. Serve the broccoli and rice to the side. Garnish with the spring onion and the sesame seeds.

Tips for fussy eaters

Separate some of the chicken and season it with salt and pepper only. Melt cheese on top and serve with the rice and green beans to the side.

Pro tip

For more fragrant sesame seeds, toast them lightly in a hot, dry pan. Remove from the pan as soon as they begin to turn golden brown.

Rushing home hungry? This firecracker dinner is speedy and spicy!

Cooking Time: 20 min

Cals 788 · Prot 55 · Carbs 88 · Fat 28

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Sauce

Sriracha sauce 14 Grams
Sweet chilli sauce 40 Grams
Apple cider vinegar 15 ML
Vegetable oil 1 Tbsp
Chilli flakes 2 Grams
Salt 0.5 Tsp
Mayonnaise 50 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Broccoli 400 Grams
Spring onion 40 Grams
Sesame seeds 10 Grams

Rushing home hungry? This firecracker dinner is speedy and spicy!

Cooking Time: 20 min

Cals 788 · Prot 55 · Carbs 88 · Fat 28

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the ricewater 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.

photo

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.

photo

3 Boil broccoli

Cook the broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.

photo

4 Mix sauce

Combine the sriracha (spicy!)sweet chilli sauce (spicy!)apple cider vinegarvegetable oilchilli flakes (spicy!) and a pinch of salt in a small bowl or glass. Mix well - this is your sauce.

photo

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.

photo

6 Serve

Finely slice the spring onion. Serve the firecracker mayo chicken. Drizzle with the remaining sauce from the pan. Serve the broccoli and rice to the side. Garnish with the spring onion and the sesame seeds.

Tips for fussy eaters

Separate some of the chicken and season it with salt and pepper only. Melt cheese on top and serve with the rice and green beans to the side.

Pro tip

For more fragrant sesame seeds, toast them lightly in a hot, dry pan. Remove from the pan as soon as they begin to turn golden brown.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Sauce

Sriracha sauce 14 Grams
Sweet chilli sauce 40 Grams
Apple cider vinegar 15 ML
Vegetable oil 1 Tbsp
Chilli flakes 2 Grams
Salt 0.5 Tsp
Mayonnaise 50 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Broccoli 400 Grams
Spring onion 40 Grams
Sesame seeds 10 Grams
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