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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 Cashews

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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
•Nuts

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

260 grams

Diced British Chicken Breast

15 grams

Ginger Puree

30 grams

Miso Paste

(Contains: Soya)

32 grams

Hoisin Sauce

(Contains: Soya)

25 grams

Ketjap Manis

(Contains: Soya)

25 grams

Cashew Nuts

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

Not included in your delivery

125 milliliter(s)

Water

Nutritional information

Energy (kcal)649 kcal
Energy (kJ)2717 kJ
Fat11.2 g
of which saturates2.2 g
Carbohydrate92.1 g
of which sugars23 g
Dietary Fibre4.2 g
Protein43.6 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Garlic Press
•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, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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

c) Peel and grate the garlic (or use a garlic press). 

 

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 and garlic 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's ready, share the jasmine rice between your serving bowls.

b) Spoon the Beijing style chicken on top.

c) Garnish with a sprinkle of cashews.

Enjoy!

 

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