Beijing Style Chicken and Pak Choi Stir-Fry

Name: Beijing Style Chicken and Pak Choi Stir-Fry with Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 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; 32 grams Hoisin Sauce; 25 grams Ketjap Manis; 15 milliliter(s) Soy Sauce; 75 milliliter(s) Water for the Sauce

with Jasmine Rice

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This delicious Beijing Style Chicken and Pak Choi Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Family Friendly

•High Protein

Allergens:

Soya

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes

Cooking time20 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: Cereals containing gluten, Soya)

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

Protein39 g

Salt4.76 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

PDF

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.

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

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

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.

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).

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.