Chicken and Plum Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Plum Stir-Fry

Chicken and Plum Stir-Fry

with Pak Choi, Noodles and Peanuts

Tags:
Quick
High Protein
Allergens:
Egg
Cereals containing gluten
Soya
Peanut

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
DifficultyMedium

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

Diced British Chicken Thigh

2 unit(s)

Plum

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

7.5 grams

Ginger Puree

1 pinch

Chilli Flakes

32 grams

Hoisin Sauce

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)2716 kJ
Energy (kcal)649 kcal
Fat20.8 g
of which saturates5.3 g
Carbohydrate75 g
of which sugars24.6 g
Protein42.9 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Bring a saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper.

c) Fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

a) Meanwhile, halve the plums, remove the stones and chop each half into three thin wedges.

b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

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

4

a) Lower the heat to medium and add the plums and sugar for the sauce (see pantry for amount) to the chicken.

b) Stir-fry until the plums start to colour, 1-2 mins.

c) Stir in the garlic and ginger puree and as many chilli flakes as you'd like (add less if you'd prefer things milder).

d) Stir-fry for 1 min more.

5

a) Add the pak choi and stir-fry until just soft, 1-2 mins.

b) Stir in the hoisin sauce, ketjap manis and water for the sauce (see pantry for amount), ensuring everything's well coated.

c) Add the cooked noodles to the pan. Stir together and cook until everything's piping hot and combined, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Share the chicken and plum stir-fry between your bowls.

b) Scatter over the peanuts to finish.

Enjoy!