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Lunch Dinner

Sweet Chilli Chicken & Rice

Sweet, garlicky chicken with peppers, fine beans and sweetcorn.

Portions
4
Prep
15 min
Cook
30 min
Storage
Cook from frozen

A colourful sweet chilli chicken meal with basmati rice. No onion or peas.

After cooking

Storage & reheating

Freezer method

Cook from Frozen

Cool, portion, seal and freeze. Cook or reheat the portion directly from frozen.

Freezer method

Cook from Frozen

Microwave at 800 watts

  1. 7 minutes first heat
  2. Stir thoroughly into the sauce
  3. 4 minutes second heat
  4. 2 minutes rest

Check the centre is steaming hot before eating.

Get ready

Ingredients

  • 600 g Chicken breast Cut into 2 cm pieces
  • 300 g Basmati rice Rinsed until the water is mostly clear
  • 2 piece Peppers Deseeded and cut into strips
  • 200 g Fine green beans Trimmed and cut in half
  • 150 g Sweetcorn Drained if tinned
  • 4 clove Garlic Finely chopped
  • 180 ml Sweet chilli sauce
  • 45 ml Soy sauce
  • 1 tbsp Cornflour Mixed with 60 ml cold water
  • 1 tbsp Oil
Do one thing

Method

  1. Put the rinsed rice into a saucepan with 600 ml cold water.

    Notice: The rice sits in an even layer under the water.

    Fix: Use a saucepan with a lid that fits properly.

  2. Bring the rice to a boil with the lid off. 6 minutes

    Notice: Bubbles rise through the rice across the whole pan.

    Fix: Watch closely near the end because rice can foam over.

  3. Stir the rice once, turn the heat to its lowest setting and fit the lid.

    Notice: The lid is fully closed and only a little steam escapes.

    Fix: Do not keep lifting the lid.

  4. Cook the rice on the lowest heat. 10 minutes

    Notice: The water is absorbed and small steam holes appear in the rice.

    Fix: If water remains, cook for two more minutes.

  5. Turn off the heat and leave the rice covered. 10 minutes

    Notice: The grains finish steaming without becoming wet.

    Fix: Keep the lid closed until the timer ends.

  6. Heat the oil in a large frying pan over medium-high heat. 1 minute

    Notice: The oil moves quickly when the pan is tilted.

    Fix: The pan should be hot before the chicken goes in.

  7. Add the chicken and spread it into one layer.

    Notice: Most pieces touch the pan.

    Fix: Cook in two batches if the pan is crowded.

  8. Cook the chicken, stirring twice. 7 minutes

    Notice: The pieces are golden in places and no longer pink in the middle.

    Fix: Cut the thickest piece open to check.

  9. Add the peppers and green beans. 4 minutes

    Notice: The beans turn brighter green and the peppers begin to soften.

    Fix: Keep them slightly firm so they survive reheating.

  10. Add the garlic and stir continuously. 1 minute

    Notice: The garlic smells strong but has not browned.

    Fix: Lower the heat if the garlic colours quickly.

  11. Pour in the sweet chilli sauce and soy sauce.

    Notice: The chicken and vegetables are coated in a shiny red sauce.

    Fix: Scrape the bottom of the pan while stirring.

  12. Stir in the cornflour mixture. 2 minutes

    Notice: The sauce changes from watery to glossy and lightly thick.

    Fix: Stir the cornflour mixture again immediately before pouring it in.

  13. Stir in the sweetcorn. 2 minutes

    Notice: The sweetcorn is hot and evenly spread through the sauce.

    Fix: Do not cook it for long or it can become tough.

  14. Fluff the rice with a fork.

    Notice: The grains separate instead of forming solid clumps.

    Fix: Use a fork rather than pressing it with a spoon.

  15. Divide the rice and sweet chilli chicken between four containers.

    Notice: Each portion has similar amounts of rice, chicken and sauce.

    Fix: Leave the lids loose until the strong steam has stopped, then chill promptly and freeze once cold.

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