What are the main ingredients in Saucy Sweet Chilli Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Saucy Sweet Chilli Chicken?

Calories: 682, Carbs: 219 grams, Fat: grams, Protein: 47.3 grams, Sugar: 46.7 grams, Salt: 1992 grams

How do I prepare Saucy Sweet Chilli Chicken?

COOKING 101: Rinse the potato and green beans. Peel and cut the rinsed potato into bite-sized pieces. Trim and cut the rinsed green beans in half. Peel and grate the ginger and the garlic. Peel and roughly slice the onion. Roughly chop the almonds. MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. GINGER CHICKEN: Pat the chicken dry with paper towel and place in a bowl. Toss with a drizzle of oil, seasoning, the NOMU rub, and ½ the grated ginger. Set aside. GARLICKY GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, mix through the grated garlic. Remove from the pan, season, and set aside. ADD THE ASIAN FLAVOURS: Return the pan to medium heat with a drizzle of oil. When hot, fry the seasoned chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with the Asian Sweet Chilli Sauce, the lemon juice (to taste), and the remaining grated ginger. Simmer until reduced and thickened, 2-3 minutes (stirring occasionally). Remove from the heat, season, toss through the cooked chicken until coated, and set aside. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. AND IT’S DONE!: Plate up the creamy mash and serve the sticky golden chicken alongside. Side with the garlic green beans. Finish with a scattering of toasted almonds.

What should be prepared from my kitchen to make Saucy Sweet Chilli Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

Saucy Sweet Chilli Chicken

Name: Saucy Sweet Chilli Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

This meal will take you on a taste adventure, from sweet, salty, nutty, briney, and creamy. Your final destination will be pure culinary satisfaction once you’ve tasted the creamy potato mash, which sides golden chicken fillets coated in our very special Asian sauce. Finished with a serving of onion-laced garlic green beans and a sprinkling of toasted almonds.

Saucy Sweet Chilli Chicken

with mashed potato & garlic green beans

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Asian Sweet Chilli Sauce
Chicken
Free-range Chicken Mini Fillets
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Beans
Lemon Juice
NOMU Poultry Rub
Onion
Onions
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

COOKING 101
Rinse the potato and green beans. Peel and cut the rinsed potato into bite-sized pieces. Trim and cut the rinsed green beans in half. Peel and grate the ginger and the garlic. Peel and roughly slice ½ the onion. Roughly chop the almonds.
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GINGER CHICKEN
Pat the chicken dry with paper towel and place in a bowl. Toss with a drizzle of oil, seasoning, the NOMU rub, and ½ the grated ginger. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the halved green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, mix through the grated garlic. Remove from the pan, season, and set aside.
ADD THE ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, fry the seasoned chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat with the Asian Sweet Chilli Sauce, the lemon juice (to taste), and the remaining grated ginger. Simmer until reduced and thickened, 2-3 minutes (stirring occasionally). Remove from the heat, season, toss through the cooked chicken until coated, and set aside.
AND IT’S DONE!
Plate up the creamy mash and serve the sticky golden chicken alongside. Side with the garlic green beans. Finish with a scattering of toasted almonds.

Potato - 200g
Green Beans - 80g
Fresh Ginger - 20g
Garlic Clove - 1
Onion - 1
Almonds - 10g
Free-range Chicken Mini Fillets - 150g
NOMU Poultry Rub - 10ml
Asian Sweet Chilli Sauce - 85ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

COOKING 101
Rinse the potato and green beans. Peel and cut the rinsed potato into bite-sized pieces. Trim and cut the rinsed green beans in half. Peel and grate the ginger and the garlic. Peel and roughly slice the onion. Roughly chop the almonds.
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GINGER CHICKEN
Pat the chicken dry with paper towel and place in a bowl. Toss with a drizzle of oil, seasoning, the NOMU rub, and ½ the grated ginger. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, mix through the grated garlic. Remove from the pan, season, and set aside.
ADD THE ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, fry the seasoned chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with the Asian Sweet Chilli Sauce, the lemon juice (to taste), and the remaining grated ginger. Simmer until reduced and thickened, 2-3 minutes (stirring occasionally). Remove from the heat, season, toss through the cooked chicken until coated, and set aside.
AND IT’S DONE!
Plate up the creamy mash and serve the sticky golden chicken alongside. Side with the garlic green beans. Finish with a scattering of toasted almonds.

Potato - 400g
Green Beans - 160g
Fresh Ginger - 40g
Garlic Clove - 1
Onion - 1
Almonds - 20g
Free-range Chicken Mini Fillets - 300g
NOMU Poultry Rub - 20ml
Asian Sweet Chilli Sauce - 170ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

COOKING 101
Rinse the potato and green beans. Peel and cut the rinsed potato into bite-sized pieces. Trim and cut the rinsed green beans in half. Peel and grate the ginger and the garlic. Peel and roughly slice 1½ of the onions. Roughly chop the almonds.
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GINGER CHICKEN
Pat the chicken dry with paper towel and place in a bowl. Toss with a drizzle of oil, seasoning, the NOMU rub, and ½ the grated ginger. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, mix through the grated garlic. Remove from the pan, season, and set aside.
ADD THE ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, fry the seasoned chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with the Asian Sweet Chilli Sauce, the lemon juice (to taste), and the remaining grated ginger. Simmer until reduced and thickened, 3-5 minutes (stirring occasionally). Remove from the heat, season, toss through the cooked chicken until coated, and set aside.
AND IT’S DONE!
Plate up the creamy mash and serve the sticky golden chicken alongside. Side with the garlic green beans. Finish with a scattering of toasted almonds.

Potato - 600g
Green Beans - 240g
Fresh Ginger - 60g
Garlic Cloves - 2
Onions - 2
Almonds - 30g
Free-range Chicken Mini Fillets - 450g
NOMU Poultry Rub - 30ml
Asian Sweet Chilli Sauce - 225ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

COOKING 101
Rinse the potato and green beans. Peel and cut the rinsed potato into bite-sized pieces. Trim and cut the rinsed green beans in half. Peel and grate the ginger and the garlic. Peel and roughly slice the onions. Roughly chop the almonds.
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GINGER CHICKEN
Pat the chicken dry with paper towel and place in a bowl. Toss with a drizzle of oil, seasoning, the NOMU rub, and ½ the grated ginger. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the halved green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, mix through the grated garlic. Remove from the pan, season, and set aside.
ADD THE ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, fry the seasoned chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with the Asian Sweet Chilli Sauce, the lemon juice (to taste), and the remaining grated ginger. Simmer until reduced and thickened, 3-5 minutes (stirring occasionally). Remove from the heat, season, toss through the cooked chicken until coated, and set aside.
AND IT’S DONE!
Plate up the creamy mash and serve the sticky golden chicken alongside. Side with the garlic green beans. Finish with a scattering of toasted almonds.