Chinese Salt & Pepper Chicken
With Stir-fried Veggies on Garlic Rice- Sulphites
- Soy
- Wheat
Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! This has all the spicy flavour, but is pan-fried instead of deep-fried, and is so quick and easy that it's going to blow your mind.
Ingredients
310 g
Chicken Leg (Boneless)
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
¾ cup
Parboiled Rice
2 tbsp
Cornstarch
(Contains: Sulphites)
1.5 tsp
Peppercorns, ground
4 tbsp
Sweet Chili Sauce
2 unit
Green Onion
6 g
Garlic
2 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium, 3/4 tsp spicy and 1 tsp extra-spicy! Pat chicken dry with paper towels. Cut chicken into 1-inch cubes, then place in a medium bowl. Add 1 tbsp soy sauce (dbl for 4ppl) and half the cornstarch to bowl with chicken. Stir to combine. Season with salt and 1/2 tsp peppercorns (dbl for 4ppl).(NOTE: Reference Heat Guide.) Set aside.
Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, core, then cut pepper into 1/2-inch slices. Trim snap peas. Thinly slice green onions. Whisk together sweet chili sauce, remaining soy, remaining cornstarch and 1/2 cup water (dbl for 4ppl) in a small bowl.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.
Heat same pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.**(NOTE: Don't overcrowd the pan; cook chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!) Stir in veggies and cornstarch mixture. Bring up to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 min. Season with salt and pepper.
Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with chicken, veggies and sauce. Sprinkle with remaining green onions.
