eCook Meal
Spicy Ginger Chicken
with Banhoek chilli oil & jasmine rice
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.40
for 4 servings · R37.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Dried Chilli Flakes
- Banhoek Chilli Oil
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Carrot, Chicken, Dried Chilli Flakes, Garlic, Ginger, Jasmine Rice, Lemon Juice, Low-Sodium Soy Sauce, Spinach, Spring Onion
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Spicy Ginger Chicken?
Banhoek Chilli Oil, Bell Pepper, Carrot, Chicken, Dried Chilli Flakes, Garlic, Ginger, Jasmine Rice, Lemon Juice, Low-Sodium Soy Sauce, Spinach, Spring Onion
How many calories does Spicy Ginger Chicken have?
755 calories
How much fat content does Spicy Ginger Chicken have?
grams