Sticky Sweet & Sour Tamarind Chicken
with Jasmine Rice & Asian Greens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Jasmine rice
1
Capsicum
320 g
Chicken Breast
1 packet
Sweet Chilli Sauce
1 packet
Crispy Shallots
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Fresh Chilli
1 packet
Tamarind Paste
(May be present: Eggs, Fish, Milk, Soy, Sulphites, Almond)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Trim green beans. Roughly chop Asian greens. Thinly slice fresh chilli (if using). • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season. • Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Meanwhile, in a small bowl, combine tamarind paste (see ingredients), sweet chilli sauce and the brown sugar and soy sauce. TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce the heat to medium-low, then add tamarind sauce mixture and cook until slightly reduced, 1-2 minutes.
• Divide garlic rice and veggies between bowls. • Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!
