HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Breast Fried Rice
Chicken Breast Fried Rice

Chicken Breast Fried Rice

with Mushrooms, Sugar Snap Peas and Peanuts

Custom recipe
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We love Chicken Breast Fried Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

80 grams

Sugar Snap Peas

1 unit(s)

Spring Onion

1 unit(s)


½ unit(s)


25 grams

Salted Peanuts


120 grams

Sliced Mushrooms

1 sachet

Ginger Puree

15 sachet


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate78 g
of which sugars12.0 g
Protein48 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve and pop back into the pan. Cover with a lid and leave to the side.


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


a) Meanwhile, chop the sugar snap peas into 1cm pieces. Trim and thinly slice the spring onion..
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lime and chop into wedges.
d) Roughly chop the peanuts.


a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b)Add the ginger puree, sambal, garlic, sugar snap peas and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.
c) Lower the heat to medium.


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


a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.
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. Enjoy!