For 2 (For 4)
Diced Chicken Thigh: 1 pack (2 packs)
Sesame Oil: 1 pod (2 pods)
Onion: 1 (2)
Red Pepper: 1 (2)
Water Chestnuts: 1 can (2 cans)
Crushed Ginger: 2 sachets (4 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Tomato Puree: 1 can (2 cans)
Jasmine Rice: 1 bag (2 bags)
Red Chilli Flakes: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Honey: 1 pod (2 pods)
Soy Sauce: 1 pod (2 pods)
Mangetout: 1 pack (2 packs)
Lime: 1 (2)
Red Chilli: 1 (2)
Fresh Coriander: 1 bunch (2 bunches)
Calories 175 kcal | Fat 1g, of which saturates 0g | Carbohydrates 36g, of which sugars 9g | Protein 4g | Salt 0.21g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The origins of this rightfully beloved pan-Asian recipe are unclear. At one end, it draws inspiration from the chilli-abundant, ginger-marinated Sichuan Chinese lazijii, literally ‘spicy chicken’. At the other extreme, it’s reminiscent of the milder, more umami-forward Japanese ebi chilli, a prawn-based fry with a similarly thick, lip-smacking sauce. We say ‘milder’— this delectably devilish fusion dish still packs a distinctive red chilli kick. We’ve paid tribute to both its mysterious cross-cultural origins and Western popularity by incorporating the vibrant accents of lime, water chestnut and mangetout.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 35 minsFor 4 - 45 mins
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