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Chicken Breast Fried Rice

Chicken Breast Fried Rice

with Mushrooms and Peanuts

Custom recipe
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Tags:Under 600 caloriesRapid
Allergens:PeanutCereals containing glutenSoya

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

80 grams

Sugar Snap Peas

1 unit(s)

Spring Onion

1 unit(s)

Garlic

½ unit(s)

Lime

150 grams

Closed Cup Mushrooms

25 grams

Salted Peanuts

(ContainsPeanut)

1 sachet

Ginger Puree

1 sachet

Sriracha

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

(ContainsSoya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2487 kJ
Energy (kcal)594 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein48 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Kettle
Frying Pan
Knife
Cutting board
Zester
Garlic Press
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. b) Pour the boiling water into a saucepan and bring back to the boil. Stir in the basmati rice and 1/4 tsp of salt. Cook until the rice is tender, 10-12 mins. c) Drain into a sieve or colander and keep to one side.

2

a) Heat a splash of oil in a large frying pan over high heat. b) When hot, add the diced chicken breast, season with salt and pepper and stir-fry until browned, 6-7 mins. c) TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands after handling chicken and its packaging.

3

a) As the rice and chicken cook, chop the sugar snaps into 1cm pieces. b) Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). c) Zest the lime and chop into wedges. Thinly slice the mushrooms. Roughly chop the peanuts

4

a) Once the chicken is browned, add the mushrooms to the pan and stir-fry until golden brown, 3-4 mins. b) Add the ginger puree, sriracha, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: The sriracha is spicy, so just add half if you don't like heat. c) Lower the heat to medium.

5

a) Once everything is cooked, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. b) IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Remove the pan from the heat and stir in the soy sauce, ketjap manis and lime zest. b) Share between your bowls and finish with a sprinkle of peanuts and the remaining spring onions. c) Serve with a wedge of lime for squeezing over and enjoy!