Chicken & Plum Stir-Fry
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Chicken & Plum Stir-Fry

Chicken & Plum Stir-Fry

with Pak Choi and Noodles

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Plum Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Egg
Cereals containing gluten
Soya
Peanut

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 time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

260

Diced Chicken Thigh

2

Plum

1

Pak Choi

1

Spring Onion

1

Garlic Clove

½

Ginger Puree

1

Chilli Flakes

32

Hoisin Sauce

(Contains Soya)

25

Ketjap Manis

(Contains Soya)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1

Sugar for the Sauce

2

Water for the Sauce

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Nutritional information

Energy (kcal)668 kcal
Energy (kJ)2795 kJ
Fat22.4 g
of which saturates5.5 g
Carbohydrate74.3 g
of which sugars24.5 g
Protein45.6 g
Salt2.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Grill Pan
Chopping Board
Garlic Press
Knife
Bowl

Instructions

Cook the Noodles
1

a) Bring a saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Fry the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.
b) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Veg Prep
3

a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges.
b) Trim the pak choi then thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Peel and grate the garlic (or use a garlic press).

Stir-Fry Time
4

a) Lower the heat to medium and add the plums and sugar for the sauce (see ingredients for amount) to the pan with the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree along with half the spring onion and as many chilli flakes as you like (careful - they're hot).
d) Stir-fry for another min.

Finish Up
5

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 ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles to the pan. Stir together and cook until everything is piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve
6

a) Divide the chicken and plum stir-fry between your bowls.
b) Scatter over the peanuts and remaining spring onion to serve. Enjoy!