Ingredients

  • 460g pack of boneless, skinless chicken thighs, cut into roughly 2cm pieces
  • 1 sachet hoisin and garlic stir-fry sauce
  • 1 red pepper, cut into roughly 2cm pieces
  • 1 yellow pepper, cut into roughly 2cm pieces
  • 1 tablespoon vegetable oil
  • Lime wedges, to serve
  • 240g basmati rice
  • 150g frozen peas
  • 1 tablespoon vegetable oil
  • 4 medium eggs, beaten
  • 6 spring onions, thinly sliced

Method

  1. 1 1. Place the chicken pieces in a bowl and combine with the hoisin sauce. Cover and leave to marinade for 20-30 minutes. Preheat the oven to 200°C/gas mark 6. Meanwhile, cook the basmati rice to packet instructions, then set aside to cool slightly.
  2. 2 2. Once the chicken has marinated, thread it on to 8 skewers with pieces of pepper in between. (There should be 4-5 pieces of both the chicken and peppers on each skewer.) Brush any excess hoisin sauce over the skewers.
  3. 3 3. Heat the oil in a large, preferably non-stick, frying pan over a medium heat. Add 4 skewers and cook for 3 minutes on each side, until dark brown all over. Transfer to a baking sheet then repeat with the remaining 4 skewers. Place in the oven for 10 minutes, until the chicken is cooked through and the peppers are softened.
  4. 4 4. Meanwhile, make the egg-fried rice. Place the peas in a heatproof bowl and pour over boiling water to cover. Leave to sit for 1 minute, then drain.
  5. 5 5. Heat the oil in a wok or large frying pan over a medium/high heat. Once hot, add the basmati rice and cook for 2 minutes, then add the beaten egg and cook for another 2 minutes or until the egg is just cooked. Add the peas and spring onions. Season to taste.
  6. 6 6. Once the chicken is cooked, divide the rice between 4 plates and top each plate with 2 chicken skewers. Serve each with a lime wedge.
  7. 7 *All information included in this recipe has been provided by Homemade by Sainsburys.

Nutritional Details

Each serving provides
  • Energy 2546kj 608kcal 30%
  • Fat 22.6g 32%
  • Saturates 5.1g 26%
  • Sugars 1.1g 1%
  • Salt 11.7g 195%

% of the Reference Intakes

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