Beijing Style Chicken Breast and Pepper Stir-Fry

Name: Beijing Style Chicken Breast and Pepper Stir-Fry with Jasmine Rice and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Bell Pepper**; 1 unit(s) Onion; 240 grams Diced British Chicken Breast**; 15 grams Ginger Puree; 30 grams Miso Paste; 32 grams Hoisin Sauce; 25 grams Ketjap Manis; 15 milliliter(s) Soy Sauce; 5 grams Black Sesame Seeds; 75 milliliter(s) Water

with Jasmine Rice and Sesame Seeds

Recipe Development TeamPublished on October 11, 2023

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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

Allergens:

Soya

•Wheat

•Cereals containing gluten

•Sesame

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

240 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)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information

Energy (kJ)2433 kJ

Energy (kcal)581 kcal

Fat6.1 g

of which saturates1.2 g

Carbohydrate90.3 g

of which sugars23.6 g

Dietary Fibre4.5 g

Protein39.8 g

Salt4.7 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Cooking Instructions and Tips

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.

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.

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.

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).

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.

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!

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