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BREXIT Chicken Stir-Fry

with Veggies and Toasted Coconut
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
522 kcal
Protein
: 
39.9g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

60 grams

Baby Corn

½ sachet(s)

Chicken Stock Powder

150 grams

Green Beans

150 grams

Basmati Rice

12.5 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

½ unit(s)

Lime

1 sachet(s)

Tomato Ketchup

1 unit(s)

Carrot

25 grams

Ketjap Manis

(Contains: Soya)

12.5 grams

Desiccated Coconut

Not included in your delivery

300 milliliter(s)

Water

Energy (kJ)2183 kJ
Energy (kcal)522 kcal
Fat4.3 g
of which saturates1 g
Carbohydrate82.9 g
of which sugars15 g
Dietary Fibre6.5 g
Protein39.9 g
Salt1.9 g
Potassium104 mg
Calcium1.2 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the stock powder and rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Trim the carrot (no need to peel!) and grate using a coarse grater. Halve the baby corn lengthways. Trim the spring onion and thinly slice. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

3

Meanwhile, in a small bowl, mix the ketchup with the soy sauce, ketjap manis and half the lime zest. Squeeze in half the lime juice. Chop the remaining lime into wedges.

4

Heat a frying pan (or wok) over medium high heat (no oil). Add the desiccated coconut and cook, stirring and shaking the pan frequently until browned, 3-4 mins. TIP: Be careful the coconut will burn easily so watch it like a hawk. When ready, transfer to a small bowl and wipe the pan clean. TIP: Be careful the pan will be hot! Time to stir fry!

5

Heat a splash of oil in your frying pan over high heat. When hot, stir-fry the chicken until browned on the outside, 5 mins. Add the baby corn and green beans, stir-fry for another 5 mins. Stir in the carrot and garlic and cook until the veggies are tender, another  3-4 mins. Pour in the sauce and cook until bubbling, then remove immediately from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

6

Fluff the rice up with a fork, stir through the remaining lime zest and share between your bowls. Top with the stir fry and finish with a sprinkling of coconut and spring onion. Serve with lime wedges on the side for people to squeeze over as they please. Enjoy!

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