Hakka-Inspired Chili Chicken
with Cilantro Rice
Sweet, spicy and savoury Hakka-style glaze is tossed with golden-stir-fried chicken tenders. These bold fusion flavours are inspired by the Hakka Chinese communities in India and their ever-popular restaurant dishes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
200 g
Green Bell Pepper
113 g
Red Onion
30 g
Ginger
1 unit
Serrano Pepper
7 g
Cilantro
4 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
4 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
3 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Separate onion layers. Roughly chop cilantro. Finely chop serrano, removing seeds for less heat. (TIP: We suggest using gloves when prepping serranos!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.
While veggies stir-fry, pat chicken dry with paper towels on a separate cutting board, then cut into 1-inch pieces. Add chicken, half the soy sauce and remaining ginger to a medium bowl. Season with salt and pepper, then toss to coat. Add Cream Sauce Spice Blend, then toss until each piece of chicken is fully coated.
Heat the same pan (from step 3) over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.** While chicken cooks, combine sweet chili sauce, chili garlic sauce, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in another medium bowl. When chicken is done, add sweet chili mixture and 1 tsp serranos to the pan. (NOTE: Reference heat guide.) Cook, stirring occasionally, until sauce thickens slightly,2-3 min. Add veggies. Cook, stirring often, until warmed through, 1-2 min.
Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with chicken, veggies and remaining sauce in the pan. Sprinkle remaining cilantro over top.
