Asian Salt & Pepper Chicken Breast
with Ginger Veggies & Garlic Rice
- Soy
- Gluten
- Wheat
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
You've had salt and pepper squid, but have you tried salt and pepper chicken? The secret to this delicious meal is coating the chicken with our Southeast Asian spice blend - it makes every crunchy bite a taste sensation!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 packet
sweet chilli sauce
½ sachet
black peppercorns
1 bag
Broccoli & Carrot Mix
1 packet
Ginger Lemongrass Paste
1 packet
chicken breast
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 sachet
Southeast Asian Spice Blend
1 packet
garlic paste
1 packet
garlic aioli
(Contains: Eggs)
1 packet
crispy shallots
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a small bowl, combine soy sauce mix and sweet chilli sauce. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix, tossing, until softened, 5-6 minutes. • Add gingerlemongrass paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• While veggies are cooking, cut chicken breast into 2cm chunks. • In a medium bowl, combine crushed peppercorns, cornflour, Southeast Asian spice blend and a pinch of salt. Add chicken and toss to coat. • Return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat and add sweet chilli sauce mixture, tossing to coat.
• While chicken is cooking, in a small heatproof bowl, microwave garlic pasteand the butter in 10 second bursts, until melted and fragrant. Stir garlic butter through rice. • Divide garlic rice between bowls. • Top with ginger veggies and Asian salt and pepper chicken. • Top with a dollop of garlic aioli. Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Opinions varied widely, with some enjoying the delicious taste while others found the peppercorns overpowering and the sauce too sweet.
- Ease of prep: Customers appreciated that this dish was easy to make.
- Suggestions: Consider reducing the amount of peppercorns and lemongrass-ginger paste for a milder flavour that suits more palates.
- Portions: Several reviewers suggested increasing the vegetable quantity and reducing the rice for a more balanced meal.
