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
1 unit(s)
Green Bell Pepper
1 unit(s)
Red Onion
30 g
Ginger
1 unit(s)
Serrano Pepper
7 g
Cilantro
4 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, 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: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 1 1/2 tsp (3 tsp) spicy and 2 tsp (4 tsp) extra-spicy! Peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, core, then cut green 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!)Meanwhile, combine sweet chili sauce, chili-garlic sauce, half the soy sauce and 1/4 cup (1/2 cup) water in a medium bowl.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then green peppers and onions. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.
While veggies cook, pat chicken dry with paper towels on a separate cutting board, then cut into 1-inch pieces. Add chicken, remaining soy sauce and remaining ginger to another 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.
Reheat the same pan (from step 3) over medium. When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.** When chicken is done, add sweet chili mixture and 1 tsp (2 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 cilantro rice between plates. Top with chicken, veggies and remaining sauce from the pan. Sprinkle remaining cilantro over top.
