Spicy Chicken 65

Name: Spicy Chicken 65 with Stir-Fried Vegetables
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Lemon; 20 ML of Soy sauce; 2 Grams of Chilli powder; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 15 Grams of Corn starch; 15 Grams of Plain flour; 2 Tbsp of Vegetable oil; 6 Grams of Curry leaves; 10 Grams of Ginger garlic paste; 5 Grams of Tandoori masala; 2 Grams of Cumin powder; 32 Grams of Ketchup; 30 ML of Water; 1 Piece of Yellow pepper; 100 Grams of Snow peas; 2 Piece of Small zucchini; 40 Grams of Spring onion; 1 Tbsp of Vegetable oil; 15 ML of Tamari; 30 Grams of Cashew nuts

with Stir-Fried Vegetables

We've tweaked this classic Indian recipe by tossing the fried chicken in an aromatic spicy sauce.

Cals 481 · Prot 58 · Carbs 41 · Fat 11

Low Carb

30 min

Spicy Chicken 65 with Stir-Fried Vegetables

We've tweaked this classic Indian recipe by tossing the fried chicken in an aromatic spicy sauce.

Cals 481 · Prot 58 · Carbs 41 · Fat 11

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Lemon

0.5 Piece

Soy sauce 9*10*11*

20 ML

Chilli powder

2 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Corn starch

15 Grams

Plain flour 10*11*

15 Grams

Vegetable oil

2 Tbsp

Sauce

Curry leaves

6 Grams

Ginger garlic paste

10 Grams

Tandoori masala

5 Grams

Cumin powder

2 Grams

Ketchup

32 Grams

Water

30 ML

Vegetables

Yellow pepper

1 Piece

Snow peas

100 Grams

Small zucchini

2 Piece

Spring onion

40 Grams

Vegetable oil

1 Tbsp

Tamari 9*

15 ML

Cashew nuts 1*2*

30 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts

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)	2011 / 481
Fats (g)	11
of which saturated (g)	2
Carbohydrates (g)	41
of which sugars (g)	8.8
Fibers (g)	6.9
Proteins (g)	58.2
Salt (g)	4

*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 Prep

Juice half of the lemon into a bowl. Chop the chicken into bite-sized pieces. Add the soy sauce, chilli powder (spicy!), turmeric powder, coriander powder, corn starch, chicken and flour to the bowl. Mix. Set aside

2 Prep vegetables

De-seed and slice the pepper into thin strips. Chop the snow peas at an angle. Chop the zucchini into small cubes. Finely chop the spring onion.

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 8 min or until crispy and cooked through. Transfer the chicken to a plate. Reserve the pan.

4 Make sauce

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the curry leaves, ginger garlic paste, tandoori masala (spicy!) and cumin powder. Fry for 3 min. Add the ketchup, cooked chicken and measured water. Toss. Remove from the heat and cover to keep warm.

5 Fry vegetables

Heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the pepper and zucchini. Fry for 4 min. Add the snow peas and tamari and fry for an additional 2 min.