Firecracker chicken
Ready in around 20 mins
- Energy: 3,903kJ (933kcal)
- Protein: 47g
- Carbohydate: 107g
- Sugars: 39g
- Fat, total:32g
- Saturated:15g
- Sodium:1,151mg
- Contains:Milk, Sesame, Soy, Sulphites
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 and half the spring onion then 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 breast from its packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips, place into a bowl with half the cornflour and toss to coat. Place a non-stick frying pan over a medium-high heat with 2-3 Tbsp of oil. Once hot, add the chicken and cook for 2-3 mins or until cooked through, turning often. Spoon in the firecracker sauce, toss to coat and remove from the heat.
TO SERVE:
Spoon the vegetable rice into a bowl and top with firecracker chicken. Sprinkle with remaining spring onion and toasted sesame seeds.
- 1 pack of bok choy
- 1 pack of free-range chicken breast
- 1 pack of cornflour
- 1 pot of edamame
- 1 pot of firecracker sauce
- 1 spring onion
- 1 sachet of toasted sesame seeds
- 1 pot of soy dressing
- 1 pack of steamed mixed rice
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