Beijing Style Chicken Breast and Pak Choi Stir-Fry
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Beijing Style Chicken Breast and Pak Choi Stir-Fry

Beijing Style Chicken Breast and Pak Choi Stir-Fry

with Jasmine Rice

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:
Family Friendly
Quick
Under 650 calories
High Protein
Allergens:
Soya
Cereals containing gluten

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 Chicken Breast

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

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Nutritional information

Energy (kJ)2341 kJ
Energy (kcal)560 kcal
Fat4.5 g
of which saturates1 g
Carbohydrate86.2 g
of which sugars20.1 g
Protein41.9 g
Salt4.69 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, trim the pak choi, then thinly slice widthways.

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 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. 

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). 

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.

Enjoy!

 

7

Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.