Crispy Chilli Chicken with Rice

• 500 gchicken thigh fillets, cut into strips
• 2 tbspcornflour
• 1 tbspvegetable oil
• 3cloves garlic, finely sliced
• 15 gfresh ginger, finely grated
• 3 tbspsweet chilli sauce
• 2 tbspsoy sauce
• 1 tbsphoney
• 200 gmangetout or sugar snaps
• 2 x 250gpre-cooked jasmine rice pouches
• 3spring onions, thinly sliced
• 1 tbspsesame seeds, toasted
• 1lime, cut into wedges
• Fine salt and black pepper
• 300 gcooked rice (optional)
• 200 gcucumber and spring onion salad, dressed with 1 tbsp rice vinegar and a pinch of salt (optional)
• 100 gprawn crackers (optional)

Method

1. 1Toss the chicken strips with the cornflour, salt and black pepper until every piece has a dry, even coating.
2. 2Heat the vegetable oil in a wok over a high heat. Fry the chicken in a single layer for 2 to 3 minutes without moving it, then turn and cook for another 2 minutes. Work in two batches if the pieces overlap.
3. 3Lower the heat slightly. Add the garlic and ginger for 30 seconds, then stir-fry the mangetout for 2 minutes so it stays crisp.
4. 4Mix the sweet chilli sauce, soy sauce and honey. Pour it into the wok, bubble for 20 seconds, then return the chicken and toss for 1 minute until glossy.
5. 5Heat the rice according to the packet and divide it between four bowls. Spoon over the chicken, then finish with spring onions, sesame seeds and lime.

Per serving

kcal

468

protein

31.4g

fibre

3.3g

carbs

60g

fat

11.1g