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
Saucy Sweet Chilli Chicken
with mashed potato & garlic green beans
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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)
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
NOMU Poultry Rub - 10ml
Asian Sweet Chilli Sauce - 85ml
Lemon Juice - 10ml
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
NOMU Poultry Rub - 20ml
Asian Sweet Chilli Sauce - 170ml
Lemon Juice - 20ml
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
NOMU Poultry Rub - 30ml
Asian Sweet Chilli Sauce - 225ml
Lemon Juice - 30ml
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken alongside. Side with the garlic Green Beans. Finish with a scattering of toasted Almonds.
Potato - 800g
Green Beans - 320g
Fresh Ginger - 80g
Garlic Cloves - 2
Onions - 2
Almonds - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
NOMU Poultry Rub - 40ml
Asian Sweet Chilli Sauce - 345ml
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Saucy Sweet Chilli Chicken?
The preparation time for Saucy Sweet Chilli Chicken with mashed potato & garlic green beans is between 25 and 30 minutes.
What is the total time required to make Saucy Sweet Chilli Chicken with mashed potato & garlic green beans?
The total time required to make Saucy Sweet Chilli Chicken with mashed potato & garlic green beans is between 30 and 35 minutes.
How many servings does Saucy Sweet Chilli Chicken provide?
4 servings
What are the main ingredients in Saucy Sweet Chilli Chicken?
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
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?
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
How many calories does Saucy Sweet Chilli Chicken have?
682 calories
How much fat content does Saucy Sweet Chilli Chicken have?
grams
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