Firecracker chicken

Name: Firecracker chicken
Cook time: 20 min
Yield: 2
Cuisine: New York, USA

with vegetable rice and toasted sesame seeds

Ready in around 20 mins

RECIPE FACT:

Firecracker sauce is a balance of sweet, spicy and savoury brought to America by Chinese immigrants in the 1800’s.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the root end off the bok choy and discard. Slice the stalks into 1 cm slices and roughly chop the leaves. Thinly slice the spring onion on the diagonal.
2. TO COOK THE RICE:

Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and bok choy and cook for 2-3 mins. Add the rice, half the spring onion, season with salt, pour in the soy dressing and cook for a further 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips, place into a bowl with the cornflour and toss to coat. Place a non-stick frying pan over a medium-high heat with 2-3 Tbsps of oil. Once hot, add the chicken and cook for 2-3 mins turning often or until cooked through. Spoon in the firecracker sauce, toss to coat and remove from the heat.
TO SERVE:

Spoon vegetable rice into bowls then top with firecracker chicken, remaining spring onion and toasted sesame seeds.