Beijing Style Chicken and Pepper Stir-Fry
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Beijing Style Chicken and Pepper Stir-Fry

Beijing Style Chicken and Pepper Stir-Fry

with Jasmine Rice and Sesame Seeds

Say hello to miso! This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can find this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta dishes.

Tags:
Quick
Family Friendly
Allergens:
Soya
Cereals containing gluten
Sesame

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)

Bell Pepper

(May contain Celery)

1 unit(s)

Onion

240 grams

Diced British Chicken Thigh

15 grams

Ginger Puree

30 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)

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

75 milliliter(s)

Water

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Nutritional information

Energy (kJ)2733 kJ
Energy (kcal)653 kcal
Fat16.4 g
of which saturates4.2 g
Carbohydrate90 g
of which sugars23 g
Protein39.4 g
Salt5.06 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Chopping Board
Knife
Large Frying Pan

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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

 

3

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

b) Once hot, add the chicken, pepper 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. 

4

a) Lower the heat to medium, then add the 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 (see pantry for amount). 

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.

6

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

b) Top with the Beijing style chicken.

c) Garnish with a sprinkle of sesame seeds.

Enjoy!