Chicken Breast Fried Rice
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Chicken Breast Fried Rice

Chicken Breast Fried Rice

with Mushrooms and Sugar Snap Peas

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Breast Fried Rice in just 20-25 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Quick
Spicy
Allergens:
Sesame
Cereals containing gluten
Soya

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 time10 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

260 grams

Diced Chicken Breast

120 grams

Sliced Mushrooms

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

15 grams

Ginger Puree

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

25 grams

Ketjap Manis

(Contains Soya)

Not included in your delivery

1 tbsp

Honey

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Nutritional information

Energy (kJ)2229 kJ
Energy (kcal)533 kcal
Fat4.1 g
of which saturates1 g
Carbohydrate81.8 g
of which sugars16.9 g
Protein41.7 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Pan
Garlic Press

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side.

Brown the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and sliced mushrooms. Season with salt and pepper.

c) Stir-fry until golden brown all over, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Prep Time
3

a) Meanwhile, cut the sugar snap peas into 3 pieces.

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

c) Cut the lime into wedges (see ingredients for amount).

Bring on the Flavour
4

a) Once the chicken has browned, add the Thai style spice blend (add less if you'd prefer things milder), ginger puree, garlic and sugar snaps to the pan.

b) Cook, stirring frequently, until fragrant, 2 mins.

Combine and Stir
5

a) Lower the heat to medium, then add the soy sauce, sambal paste (add less if you'd prefer things milder), ketjap manis and honey (see pantry for amount). Stir to combine.

b) Stir through the cooked rice and cook until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add a good squeeze of lime juice from a lime wedge, then remove the pan from the heat.

Finish and Serve
6

a) Share the chicken fried rice between your bowls.

b) Serve with a lime wedge for squeezing over.

Enjoy!