What are the main ingredients in Spicy Ginger Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Spicy Ginger Chicken?

Calories: 755, Carbs: 88 grams, Fat: grams, Protein: 39 grams, Sugar: 12.9 grams, Salt: 1332 grams

How do I prepare Spicy Ginger Chicken?

SOME NICE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. BETTER BASTE NOW: When the roast is halfway, baste the chicken with the soy marinade. Roast for the remaining time. READY THE ROAST: Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the pepper strips. Coat in oil and seasoning. Roast in the hot oven until cooked through and browned, 30-35 minutes. SOY GOOD!: In a small bowl, combine the chilli flakes (to taste), the grated ginger, ½ the grated garlic, the soy sauce, a sweetener, and a drizzle of oil. Set aside. PLATE UP: Pile up the steaming rice and serve the roasted chicken & peppers alongside. Pour over any remaining tray juices. Side with the garlicky greens & carrots. Drizzle over the chilli oil (to taste) and the lemon juice (to taste). Sprinkle over the spring onion greens. Dig in, Chef! GARLICKY GREENS & CARROTS: Place a pan over medium heat with a drizzle of oil. When hot, fry the carrot pieces until charred, 3-4 minutes per side. Add the remaining garlic and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes. Season.

What should be prepared from my kitchen to make Spicy Ginger Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Spicy Ginger Chicken

Name: Spicy Ginger Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Never fear when Banhoek chilli oil is near! That is because this fiery, flavour-packed liquid elevates any dish it’s added to. Combine it with a bed of fluffy rice, a roasted red pepper & chicken medley covered in a sweet-soy sauce, and garlic-infused greens & carrots, and you have a delicious dish that would make any professional Chef nervous to compete against.

Spicy Ginger Chicken

with Banhoek chilli oil & jasmine rice

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Banhoek Chilli Oil
Bell Pepper
Bell Peppers
Carrot
Chicken
Dried Chilli Flakes
Free-range Chicken Pieces
Fresh Ginger
Garlic Clove
Garlic Cloves
Jasmine Rice
Lemon Juice
Low-Sodium Soy Sauce
Spinach
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the pepper strips. Coat in oil and seasoning. Roast in the hot oven until cooked through and browned, 30-35 minutes.
SOME NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY GOOD!
In a small bowl, combine the chilli flakes (to taste), the grated ginger, ½ the grated garlic, the soy sauce, a sweetener of choice, and a drizzle of oil. Set aside.
BETTER BASTE NOW
When the roast is halfway, baste the chicken with the soy marinade. Roast for the remaining time.
GARLICKY GREENS & CARROTS
Place a pan over medium heat with a drizzle of oil. When hot, fry the carrot pieces until charred, 3-4 minutes per side. Add the remaining garlic and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes. Season.
PLATE UP
Pile up the steaming rice and serve the roasted chicken & peppers alongside. Pour over any remaining tray juices. Side with the garlicky greens & carrots. Drizzle over the chilli oil (to taste) and the lemon juice (to taste). Sprinkle over the spring onion greens. Dig in, Chef!

Free-range Chicken Pieces - 2
Bell Pepper - 1
Jasmine Rice - 100ml
Dried Chilli Flakes - 5ml
Fresh Ginger - 10g
Garlic Clove - 1
Low Sodium Soy Sauce - 15ml
Carrot - 120g
Spring Onion - 1
Spinach - 50g
Banhoek Chilli Oil - 10ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the pepper strips. Coat in oil and seasoning. Roast in the hot oven until cooked through and browned, 30-35 minutes.
SOME NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY GOOD!
In a small bowl, combine the chilli flakes (to taste), the grated ginger, ½ the grated garlic, the soy sauce, a sweetener, and a drizzle of oil. Set aside.
BETTER BASTE NOW
When the roast is halfway, baste the chicken with the soy marinade. Roast for the remaining time.
GARLICKY GREENS & CARROTS
Place a pan over medium heat with a drizzle of oil. When hot, fry the carrot pieces until charred, 3-4 minutes per side. Add the remaining garlic and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes. Season.
PLATE UP
Pile up the steaming rice and serve the roasted chicken & peppers alongside. Pour over any remaining tray juices. Side with the garlicky greens & carrots. Drizzle over the chilli oil (to taste) and the lemon juice (to taste). Sprinkle over the spring onion greens. Dig in, Chef!

Free-range Chicken Pieces - 4
Bell Pepper - 1
Jasmine Rice - 200ml
Dried Chilli Flakes - 10ml
Fresh Ginger - 20g
Garlic Clove - 1
Low Sodium Soy Sauce - 30ml
Carrot - 240g
Spring Onion - 1
Spinach - 100g
Banhoek Chilli Oil - 20ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the pepper strips. Coat in oil and seasoning. Roast in the hot oven until cooked through and browned, 35-40 minutes.
SOME NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY GOOD!
In a small bowl, combine the chilli flakes (to taste), the grated ginger, ½ the grated garlic, the soy sauce, a sweetener, and a drizzle of oil. Set aside.
BETTER BASTE NOW
When the roast is halfway, baste the chicken with the soy marinade. Roast for the remaining time.
GARLICKY GREENS & CARROTS
Place a pan over medium heat with a drizzle of oil. When hot, fry the carrot pieces until charred, 3-4 minutes per side. Add the remaining garlic and the spring onion whites. Fry until fragrant, 2-3 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 3-5 minutes. Season.
PLATE UP
Pile up the steaming rice and serve the roasted chicken & peppers alongside. Pour over any remaining tray juices. Side with the garlicky greens & carrots. Drizzle over the chilli oil (to taste) and the lemon juice (to taste). Sprinkle over the spring onion greens. Dig in, Chef!

Free-range Chicken Pieces - 6
Bell Peppers - 2
Jasmine Rice - 300ml
Dried Chilli Flakes - 15ml
Fresh Ginger - 30g
Garlic Cloves - 2
Low Sodium Soy Sauce - 45ml
Carrot - 360g
Spring Onions - 2
Spinach - 150g
Banhoek Chilli Oil - 30ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the pepper strips. Coat in oil and seasoning. Roast in the hot oven until cooked through and browned, 35-40 minutes.
SOME NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY GOOD!
In a small bowl, combine the chilli flakes (to taste), the grated ginger, ½ the grated garlic, the soy sauce, a sweetener, and a drizzle of oil. Set aside.
BETTER BASTE NOW
When the roast is halfway, baste the chicken with the soy marinade. Roast for the remaining time.
GARLICKY GREENS & CARROTS
Place a pan over medium heat with a drizzle of oil. When hot, fry the carrot pieces until charred, 3-4 minutes per side. Add the remaining garlic and the spring onion whites. Fry until fragrant, 2-3 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 3-5 minutes. Season.
PLATE UP
Pile up the steaming rice and serve the roasted chicken & peppers alongside. Pour over any remaining tray juices. Side with the garlicky greens & carrots. Drizzle over the chilli oil (to taste) and the lemon juice (to taste). Sprinkle over the spring onion greens. Dig in, Chef!