Chicken Breast Fried Rice
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Chicken Breast Fried Rice

Chicken Breast Fried Rice

with Mushrooms and Sugar Snap Peas

Calorie Smart
Cereals containing gluten

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


serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

½ unit(s)


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



Nutritional information

Energy (kJ)2209 kJ
Energy (kcal)528 kcal
Fat4 g
of which saturates1 g
Carbohydrate79.8 g
of which sugars16.7 g
Protein41.6 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.


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.


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).


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.


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.


a) Share the chicken fried rice between your bowls.

b) Serve with a lime wedge for squeezing over.



Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.