Easy Sweet Chilli Chicken Bowl
with Rapid Rice & Garlic Asian Veggies- Gluten
- Molluscs
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
We've turned a popular favourite - sweet chilli chicken- into a easy and low-fuss meal everyone can happily devour in no time. In only four simple steps and using our rapid rice method, this colourful bowl beats any takeaway version.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
capsicum
1 bag
green beans
1
lime
1 packet
chicken tenderloins
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
crispy shallots
½ tub
garlic paste
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. Drain and set aside. Meanwhile, slice the carrot into rounds. Thinly slice the capsicum into strips. Trim and half the green beans. Slice the lime into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum until tender, 4-5 minutes. Add the green beans and garlic paste (see ingredients) and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken tenderloins and Southeast Asian spice blend and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Add the sweet chilli sauce, oyster sauce, soy sauce and a generous squeeze of lime juice to the pan. Toss to combine and remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside
Divide the rice between bowls. Top with garlic Asian veggies and sweet chilli chicken. Pour over any remaining pan sauce. Sprinkle over the crispy shallots and serve with any remaining lime wedges.
