Chicken and Plum Stir-Fry

Name: Chicken and Plum Stir-Fry with Pak Choi, Noodles and Peanuts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 125 grams Egg Noodle Nest; 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; 25 grams Ketjap Manis; 25 grams Salted Peanuts; 1 tsp Sugar for the Sauce; 2 tbsp Water for the Sauce

with Pak Choi, Noodles and Peanuts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Plum Stir-Fry in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

Allergens:

Egg

•Cereals containing gluten

•Soya

•Peanut

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

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 traces of: Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

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

Dietary Fibre5.8 g

Protein42.9 g

Salt3.2 g

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

Utensils

•Sieve

•Medium Saucepan

•Large Frying Pan

•Garlic Press

Instructions

a) Bring a saucepan of water to the boil with 1/2 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.

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.

a) Meanwhile, halve the plums, remove the stone and slice the flesh of each plum into 12 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).

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, 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.

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, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.