Salt & Pepper Chicken
with Asian Greens, Soy-Ginger Sauce & Rice
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
330 g
Chicken Breast
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
2
Garlic
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
Cooking Steps
ā¢ Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. ā¢ Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. ā¢ Reduce heat to low and cover with a lid. ā¢ Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
ā¢ While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into sticks. ā¢ Cut chicken breast into 2cm chunks. ā¢ In a medium bowl, combine cornflour, the cracked black pepper and sweet soy seasoning. Add chicken, tossing to coat. ā¢ In a small bowl, combine the soy sauce mix, the honey, ginger paste and a splash of water.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until tender, 4-5 minutes. ā¢ In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. ā¢ Transfer to a bowl and cover to keep warm.
ā¢ Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
ā¢ Return green beans and Asian greens to the pan. ā¢ Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
ā¢ Divide rice between bowls. ā¢ Top with salt and pepper chicken, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the authentic Chinese takeaway taste, though some found it overly salty or peppery. Adjust seasoning to preference.
- Ease of prep:Ā Quick and simple to prepare, with most finding it easy to put together.
- Suggestions:Ā Several suggested adding more sauce for extra flavour. Some recommended using chicken thighs instead of breast for juicier meat.
- Leftovers:Ā The dish reheats well, with one customer noting the rice was even tastier the next day for lunch.
- Portions:Ā A few mentioned needing more rice and vegetables, finding the serving size a bit small.
