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Chicken, Sriracha & Rainbow Vegetable Stir Fry

Chicken, Sriracha & Rainbow Vegetable Stir Fry

Three Steps | Ready in 10
4.0(1.3k)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
439 kcal
Protein
: 
39g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Sriracha Sauce

200

Baby Corn, Greens & Carrots

240

Cooked Pulled Chicken

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15

Honey

1

Garlic Clove

1

Steamed Basmati Rice

½

Lime

½

Ginger Puree

25

Ketjap Manis

(Contains: Soya)

Energy (kcal)439 kcal
Energy (kJ)1837 kJ
Fat4 g
of which saturates1 g
Carbohydrate59 g
of which sugars19 g
Protein39 g
Salt4.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Zester
•Chopping Board
•Garlic Press
•Grater
•Grill Pan

Instructions

PDF
Get Started
1

Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Pop the sriracha, soy sauce, ketjap manis, honey and the lime zest into a jug and mix well.

Get Frying!
2

Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the chicken and rainbow vegetable mix and stir fry until the vegetables are just tender and the chicken is piping hot, 3 mins. Add the garlic, ginger and sauce mixture and cook, stirring, for 1 min.

Serve
3

Meanwhile, cook the basmati rice to pack instructions. Divide the rice between plates and top with the stir fry. Serve with the lime wedges and enjoy!

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