Ginger Chilli Chicken with Jasmine Rice

Name: Ginger Chilli Chicken with Jasmine Rice and Sesame Spinach
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Large red chilli; 30 Grams of Ginger; 20 ML of Soy sauce; 28 Grams of Chilli jam; 4 Grams of Garlic powder; 15 ML of Rice vinegar; 30 Grams of Corn starch; 1 Tsp of Salt; 2 Tbsp of Vegetable oil; 10 Grams of Black sesame seeds; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 200 Grams of Spinach; 1 Tbsp of Vegetable oil; 100 Grams of Edamame beans; 15 ML of Tamari; 15 ML of Sesame oil

and Sesame Spinach

This fakeway is bound to impress.

185 Reviews

Cals 788 · Prot 66 · Carbs 105 · Fat 16

Global Eats

40 min

Ginger Chilli Chicken with Jasmine Rice and Sesame Spinach

This fakeway is bound to impress.

185 Reviews

Cals 788 · Prot 66 · Carbs 105 · Fat 16

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Large red chilli

1 Piece

Ginger

30 Grams

Soy sauce 9*10*11*

20 ML

Chilli jam

28 Grams

Garlic powder

4 Grams

Rice vinegar

15 ML

Corn starch

30 Grams

Salt

0.5 Tsp

Vegetable oil

2 Tbsp

Black sesame seeds 3*

10 Grams

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Sesame vegetables

Spinach

200 Grams

Vegetable oil

1 Tbsp

Edamame beans 9*

100 Grams

Tamari 9*

15 ML

Sesame oil 3*9*

15 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

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)	3298 / 788
Fats (g)	16.4
of which saturated (g)	2.3
Carbohydrates (g)	105
of which sugars (g)	11.1
Fibers (g)	8.1
Proteins (g)	65.7
Salt (g)	3.5

*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 Cook rice

Rinse the jasmine rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from heat.
Keep covered until serving.

2 Make ginger chilli glaze

Meanwhile, finely chop the red chilli.
Peel and grate the ginger.
In a small bowl, combine the soy sauce, chilli jam 0.5 red chilli (spicy!), ginger, garlic powder and rice vinegar.
Set the ginger chilli glaze aside.

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

3 Prep chicken

Chop the chicken into bite-sized pieces.
Add the chicken to a large bowl with the corn starch and a pinch of salt.
Toss until coated.

4 Fry chicken

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the chicken.
Fry for 3-5 min on each side.
Add the glaze.
Cook for 2 min further or until the glaze begins to thicken.
Remove from the heat once the glaze has thickened.

5 Fry vegetables

Trim and discard the spinach stalks.
Roughly chop the leaves.
Heat a second large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the spinach.
Fry for 2 min or until the spinach starts to wilt.
Add the edamame and tamari.
Fry for 1 final min.
Remove from the heat.
Add the sesame oil and toss.