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
Spicy Ginger Chicken
with Banhoek chilli oil & jasmine rice
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spicy Ginger Chicken?
The preparation time for Spicy Ginger Chicken with Banhoek chilli oil & jasmine rice is between 30 and 45 minutes.
What is the total time required to make Spicy Ginger Chicken with Banhoek chilli oil & jasmine rice?
The total time required to make Spicy Ginger Chicken with Banhoek chilli oil & jasmine rice is between 45 and 60 minutes.
How many servings does Spicy Ginger Chicken provide?
4 servings
What are the main ingredients in Spicy Ginger Chicken?
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
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?
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
How many calories does Spicy Ginger Chicken have?
755 calories
How much fat content does Spicy Ginger Chicken have?
grams
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