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I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag.
PREPARATION TIME:
35 minutes
INGREDIENTS:
1 red pepper
2 British chicken breast portions
15ml Chinese rice wine
1 red chilli
25g chilli jam
15g fresh root ginger
4 tbsp cornflour
1/2 tsp five-spice mix
15ml soy sauce
4 white potatoes
1 spring onion
25g honey
2 garlic cloves
NUTRITION (per serving):
Energy (kJ) - 1940
Energy (kcal) - 457
Fat - 2.1g
Of which saturates - 0.5g
Carbohydrate - 74.9g
Of which sugars - 20g
Dietary Fiber - 5.9g
Protein - 36.4g
Salt - 1.27g
INSTRUCTIONS:
STEP 1: Preheat the oven to 200°C/ 180°C (fan)/ gas 6, take your chicken out of the fridge, open the packet and let it air. Cut the potatoes (skins on) into chips then add them to a baking tray with half the five-spice, a drizzle of vegetable oil, 1/2 tsp sugar and lots of salt and pepper. Tip: Cooking for 2? Save the remaining five-spice for another recipe!
STEP 2: Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp. While the chips are cooking, chop the chicken breast portions into strips. Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat. Add the chicken strips to a bowl with the cornflour and give it a good mix up until all the chicken is coated.
STEP 3: Once the pan is very hot, add the coated chicken and cook for 4-5 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken. Once crispy, transfer to a plate and set aside (reserve the pan for later!)
STEP 4: Cut the red pepper in half (scrape the seeds and pith out with a teaspoon) and chop into small cubes. Peel and finely chop (or grate) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Finely slice the red chilli into rounds. Trim, then finely slice the spring onion.
STEP 5: Return the reserved pan to a medium-high heat with any of the remaining oil left from the chicken. Add the chopped pepper, chopped ginger and half the chopped garlic (save the rest for later!) and cook for 3-4 min or until fragrant. Meanwhile, add the soy sauce to a bowl with the honey, chilli jam and Chinese rice wine – this is your sticky chilli sauce
STEP 6: Add the sticky chilli sauce to the pan and cook for 3 min or until the sauce begins to thicken and the pepper has softened. Once thickened, add the crispy chicken to the pan and cook for 1 min further until the chicken is coated in the sauce – this is your sticky chicken.
STEP 7: Once the chips are cooked, add the remaining chopped garlic, sliced spring onion and chilli rounds (can't handle the heat? Go easy!) to the tray and give everything a good mix up – these are your salt & pepper chips. Serve the sticky chicken with the salt & pepper chips to the side. Enjoy!
I really enjoyed this, I have actually made the chicken on multiple occasions with different carbs like rice and even pasta.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Saturday 16th July 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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