Hakka-Inspired Chili Chicken
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Hakka-Inspired Chili Chicken

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.

Preparation Time35 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit(s)

Green Bell Pepper

1 unit(s)

Red Onion

30 g


1 unit(s)

Serrano Pepper

7 g


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


0.31 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate101 g
Sugar20 g
Dietary Fiber6 g
Protein46 g
Cholesterol125 mg
Sodium3150 mg
Trans Fat0 g
Potassium1100 mg
Calcium100 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

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.

Stir-fry veggies

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.

Coat chicken

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.

Cook chicken

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.

Finish and serve

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.

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