Sweet Chilli Chicken with Stir-fried Baby Corn
and Jasmine Rice
A fakeaway bound to impress!
Cals 638 · Prot 57 · Carbs 101 · Fat 4
Family Friendly
35 min
A fakeaway bound to impress!
Cals 638 · Prot 57 · Carbs 101 · Fat 4
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Corn starch
15 Grams
Salt
0.5 Tsp
Soy sauce
9*10*11*
10 ML
Chilli jam
28 Grams
Chilli flakes
2 Grams
Rice vinegar
15 ML
Garlic powder
2 Grams
Honey
15 Grams
Vegetable oil
1 Tbsp
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Vegetables
Fresh baby corn
100 Grams
Carrot
1 Piece
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Tamari
9*
15 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) | 2698 / 638 |
| Fats (g) | 4.1 |
| of which saturated (g) | 0.8 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 16 |
| Fibers (g) | 6.3 |
| Proteins (g) | 57.4 |
| Salt (g) | 2.6 |
*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 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 the heat.
- Keep covered until serving.
2 Prep
- Meanwhile, slice the baby corn in half lengthways.
- Chop it into bite-sized pieces.
- Peel and chop the carrots into half moons.
- Trim and finely chop the spring onion.
- Slice the chicken into bite-sized strips.
- Add the chicken into a large mixing bowl with the corn starch and a pinch of salt.
- Set aside.
3 Fry vegetables
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the carrots and baby corn.
- Fry for 5 min until the vegetables begin to brown slightly.
- Reduce the heat to medium.
- Add a splash of water.
- Cover the pan.
- Cook, covered, for 3-5 min further or until the vegetables are tender.
- Add the tamari.
- Fry for 1 min further.
4 Make sweet chilli sauce
- Meanwhile, mix together the soy sauce, chilli jam, chilli flakes (spicy!), rice vinegar, garlic powder and honey in a small bowl.
- Set the sweet chilli sauce aside.
Tip! Sensitive to spice? Go easy on the chilli flakes.
5 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 5-7 min or until cooked through.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
6 Serve
- Add the sweet chilli sauce to the chicken.
- Cook for 1 min or until the sauce thickens up slightly.
- Serve the Sweet Chilli Chicken with Stir-fried Baby Corn on Jasmine Rice.
- Garnish with the spring onion.
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