Chicken Chilli Dry Bowl

Chicken chilli dry, now lighter without losing the hit.

Seasoned chicken breast is steamed instead of fried, then finished with capsicum, carrot, green onion, garlic, ginger and chilli garlic sauce. Served with egg fried rice cooked with approximately 3 ml oil per bowl. No maida coating is used on the chicken.

Portion

150g cooked chicken breast
150g egg fried rice
120g sauce and vegetables
Approx. 420g total meal

Chicken breast, basmati rice, egg, carrot, green capsicum, green onion, garlic, ginger, light soy sauce, chilli garlic sauce, tomato ketchup, vinegar, brown sugar, chicken stock cube, cooking oil, salt, garlic powder, paprika, black pepper and oregano.

Approx. 640 kcal | 59g Protein | 69g Carbohydrates | 13g Fat

Nutrition values are recipe-based estimates calculated from the weighed recipe and may vary slightly with ingredient supplier, cooked yield and portioning. Not laboratory tested.

Contains egg and soy.

No maida coating is used. Wheat/gluten status can still depend on the exact sauce and stock-cube supplier, so please check with us before ordering if you have a serious wheat or gluten allergy.

Best result: keep the rice moist and avoid overcooking the lean chicken breast.

Microwave — Recommended

Remove the lid before microwaving if the lid is not microwave safe. Sprinkle 1–2 tablespoons of water mainly over the rice, then cover with a microwave-safe cover, leaving a small vent. Heat for 90 seconds, stir the rice and vegetables and turn the chicken pieces, then continue in 30-second intervals until steaming hot throughout. Let the bowl stand covered for about 2 minutes before eating.

Pan

Transfer the bowl to a non-stick pan. Add 1–2 tablespoons of water mainly over the rice, cover and heat on low to medium-low heat for about 3 minutes. Stir the rice and vegetables and turn the chicken. Cover again and continue heating until steaming hot throughout.

Do

• Add a small amount of water mainly to the rice before reheating.
• Keep the bowl covered so steam can rehydrate the rice.
• Stir and turn the chicken midway so the bowl heats more evenly.
• For the most accurate safety check, heat the centre and chicken to 74°C / 165°F.

Don’t

• Do not microwave uncovered.
• Do not pour extra water directly into the sauce unless it looks dry; add it mainly to the rice.
• Do not keep heating after the chicken is fully hot, as chicken breast can dry out quickly.
• Do not reheat the meal or rice more than once.

Times are a guide only. Microwave wattage and starting temperature vary, so temperature and steaming-hot throughout are the final checks. Keep refrigerated at 0–4°C and eat before the use-by date.