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Hakka-Inspired Chili Chicken

Hakka-Inspired Chili Chicken

with Cilantro Rice

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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.

Tags:SpicyDiscovery
Allergens:Soy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken 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

(ContainsSoy/Soja, Wheat/Blé)

4 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

1 tbsp

Chili Garlic Sauce

Not included in your delivery

3 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate104 g
Sugar22 g
Dietary Fiber4 g
Protein46 g
Cholesterol115 mg
Sodium2320 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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!)

3

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.

4

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.

5

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.

6

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.