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Salt and chilli chicken

10-15 Minutes
Prep Time
20-25 Minutes
Cook Time
2
Servings

Ingredients

  • 1pk Moy Park Tempura chicken mini fillets
  • 1pk cooked rice
  • 1 red pepper sliced
  • 1 white onion sliced
  • 5 spring onions sliced
  • 2 finely small garlic gloves
  Seasoning
  • 1 tsp Kibbled chilli
  • 1 tsp Brown sugar
  • 1 tsp Red pepper flakes
  • ½ tsp Paprika
  • ½ tsp Cracked black pepper
  • ½ tsp Salt
  • ¼ tsp Chinese 5 spice
  • ¼ tsp Chilli powder
  Dressing
  • 4 tbsp Honey
  • 4 tbsp soy sauce

Method

  1. Pre heat oven 220°C/Fan 200°C/Gas 7.
  2. Place mini fillets on baking tray and into an oven for 20-22 mins.
  3. Mix all the ingredient for the seasoning in a bowl.
  4. Mix the honey and soy together in another bowl and set to one side.
  5. Heat 2 tbsp oil in a frying pan or wok, add the onions, peppers, 4 sliced spring onions and garlic cook for 4 minutes.
  6. Add half the seasoning and half the soy and honey mix to the pan and cook for a further 3 minutes.
  7. Heat rice as per bop instructions and place in serving dish, add veg mix on top of rice.
  8. Remove cooked chicken from the oven and place on top of veg mix. Sprinkle with the seasoning and finish with a drizzle of the honey and soy dressing.