Firecracker chicken

Name: Firecracker chicken
Cook time: 20 min
Yield: 2
Cuisine: North America

with sticky ginger and mushroom rice

Ready in around 20 mins

RECIPE FACT:

Named “firecracker” due to the sauces heat, our dish is a mild version of an American Chinese restaurant cult dish.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the mushrooms into quarters. Finely chop the spring onion on the diagonal. Remove the free-range chicken breasts from their packaging and slice each thigh into 5 even pieces. Place 2-4 Tbsps cornflour or flour onto a plate and season well with salt and pepper. Place the chicken into the seasoned cornflour and turn to coat well.
2. TO COOK THE RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the slice baby corn and cook for 2-3 mins stirring occasionally to create a char. Add the mushrooms and cook for 1-2 mins. Open the bag of steamed black rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan with half the spring onion and cook for 1-2 mins. Pour in the ginger sizzle sauce and cook for a further 30-60 secs then remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan, drizzle with oil and place back over a medium-high heat. Once hot, add the seasoned chicken pieces and cook for 3-4 mins on each side or until cooked through. Add the firecracker sauce, stir to coat the chicken and cook for 30-60 secs.
TO SERVE:
Spoon ginger and mushroom rice into bowls and top with firecracker chicken. Sprinkle over remaining spring onion and roasted cashews. Mix together to eat.