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Chinese Recipes

Beijing Style Chicken Breast and Pepper Stir-Fry

Beijing Style Chicken Breast and Pepper Stir-Fry

Beijing Style Chicken Breast and Pepper Stir-Fry

with Jasmine Rice and Sesame Seeds

Recipe Development TeamPublished on April 05, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Beijing Style Chicken Breast and Pepper Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Soya

•Sesame

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

Jasmine Rice

1

Bell Pepper

(May contain traces of: Celery)

1

Onion

260

Diced British Chicken Breast

15

Ginger Puree

30

Miso Paste

(Contains: Soya)

32

Hoisin Sauce

(Contains: Soya)

25

Ketjap Manis

(Contains: Soya)

5

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

125

Water for the Sauce

Nutritional information

Energy (kcal)587 kcal

Energy (kJ)2456 kJ

Fat6.3 g

of which saturates1.2 g

Carbohydrate89.6 g

of which sugars22.3 g

Protein41.4 g

Salt3.6 g

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

Utensils

•Kettle

•Large Saucepan

•Lid

•Sieve

•Pan

Instructions

Cook the Rice

1

a) Boil a 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.

Finish Your Prep

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.

Time to Fry

3

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

b) Once hot, add the diced chicken, pepper chunks and onion to the pan.

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) Add the ginger puree to the chicken, lower the heat to medium and fry for 1 min.

b) Stir in the miso paste, hoisin sauce, ketjap manis 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 is ready, share the jasmine rice out between your serving bowls.

b) Spoon the Beijing style chicken on top.

c) Garnish with a sprinkle of sesame seeds.

Enjoy!

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