Solo: Sweet Chilli Chicken

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Solo: Sweet Chilli Chicken

Chicken stir-fry served with rice and a sweet chilli sauce, topped with peanuts and spring onions.

Ingredients to serve 1

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 1 x carrot
  • ¾ tbsp x hoisin sauce
  • ¾ tbsp x dark soy sauce
  • ¾ tbsp x Sweet Thai Chilli Sauce
  • 250g x chicken fillets
  • 1 stick x celery – slice thinly at an angle
  • 25g x button mushrooms – slice thinly
  • 2 x peanuts
  • 1 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on medium-high heat and add the boiling water (see quantity above for the brown rice) with a little salt. Add the rice and boil gently for 18-20 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Carrot: Cut into matchsticks - peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Sauce: In a bowl, mix together the hoisin sauce, dark soy sauce and Sweet Thai Chilli Sauce.

Step 5

Chicken stir-fry: Place a large frying pan on medium-high heat. Add the chicken and cook for 4-5 minutes until chicken is golden and cooked through. In the last minute add HALF the sauce and coat the chicken evenly. Add a drizzle of olive oil, the carrots, celery and mushrooms and cook for 2 minutes. Then add the REST of the sauce and cook for 1 minute. If the sauce starts to burn on the bottom of the pan, add a splash of water.

Step 6

Serve in a bowl and mixed through with the rice and the rest of the sauce. Top with the peanuts and spring onions.