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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Green Bell Pepper
1 unit(s)
Red Onion
30 g
Ginger
1 unit(s)
Chili Pepper
7 g
Cilantro
4 tbsp
Sweet Chili Sauce
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Sulphites)
40 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites, Soy)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
