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Chinese Recipes

Beijing Style Chicken and Pak Choi Stir-Fry

Beijing Style Chicken and Pak Choi Stir-Fry

Beijing Style Chicken and Pak Choi Stir-Fry

with Jasmine Rice

Anushka MaganPublished on March 05, 2024

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Looking for a quick and tasty midweek dinner option? Try cooking up our Beijing Style Chicken and Pak Choi Stir-Fry in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

•High Protein

Allergens:

Soya

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

1 unit(s)

Onion

240 grams

Diced British Chicken Thigh

15 grams

Ginger Puree

22 grams

Miso Paste

(Contains: Soya)

32 grams

Hoisin Sauce

(Contains: Soya)

25 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2602 kJ

Energy (kcal)622 kcal

Fat14.6 g

of which saturates4 g

Carbohydrate86.5 g

of which sugars20.1 g

Dietary Fibre3.7 g

Protein39 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Prepped

2

a) Meanwhile, trim the pak choi, then thinly slice widthways.

b) Halve, peel and chop the onion into small pieces.

Time to Fry

3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and onion to the pan. Season with salt and pepper.

c) Stir-fry until the chicken has browned all over and the veg is starting to soften, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Sauce

4

a) Lower the heat to medium, then add the sliced pak choi and ginger puree to the chicken and cook until fragrant, 1 min.

b) Stir in the miso paste, hoisin sauce, ketjap manis, soy sauce and water for the sauce (see pantry for amount).

Simmer the Chicken

5

a) Bring to the boil, then simmer gently until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve

6

a) When everything's ready, share the rice between your bowls.

b) Top with the Beijing style chicken.

Enjoy!

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