Crispy Pepper Chicken Breast With Sticky Hoisin Sauce
Coating chicken in cornflour creates a crispy light skin. As the chicken bakes, you'll prep your veg, lemongrass rice and hoisin sauce for a delicious Asian-inspired supper! All Health Hub recipes meet one of the following criteria: Less than 600 calories, 3 of your 5 a day, or a source of protein
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Bash your lemongrass with a rolling pin
Remove the tough outer layers of the lemongrass and set aside for later
Chop the softer inner core[s] finely
Add your white long grain rice, 225ml [300ml] [450ml] cold water and the outer lemongrass layers to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked – this is your lemongrass rice
Once done, remove from the heat and set aside (lid on) to steam until serving
While the rice is cooking, pat your diced chicken breast dry with kitchen paper and add to a bowl with your cornflour and 1 tsp [1 1/2 tsp] [2 tsp] black pepper (freshly ground is best!), then toss to coat them evenly – this is your pepper chicken
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat
Once hot, add the pepper chicken and cook for 10-12 min or until crispy and golden and cooked through (no pink meat!)
Transfer the cooked chicken to kitchen paper, season with salt and set aside until serving – this is your crispy pepper chicken
Wipe the pan clean and reserve it for later
Cut your red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) your garlic
Peel and slice your shallot[s] finely
Heat a large, wide-based pan (preferably non-stick) to a medium-high heat with a drizzle of vegetable oil
Add the chopped lemongrass inner core[s], garlic, shallot and chilli (can't handle the heat? Go easy!) and cook for 2-4 min or until starting to crisp
Trim then add your green beans and cook for a further 2-3 min
Combine your hoisin sauce, rice vinegar and honey in a bowl – this is your hoisin mixture
Add the hoisin mixture to the reserved pan over a medium heat
Cook for 1-2 min or until sticky – this is your sticky hoisin sauce
Discard the outer lemongrass layers from the lemongrass rice
Serve the crispy pepper chicken with the green beans and lemongrass rice to the side
Drizzle the sticky hoisin sauce over and sprinkle with your toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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