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Chicken Stir-Fry

Chicken Stir-Fry

with Veggies and Toasted Coconut

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We love Chicken Stir-Fry with Veggies and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryCereals 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ unit(s)

Red Pepper

1 unit(s)

Spring Onion

½ sachet

Chicken Stock Powder

150 grams

Basmati Rice

1 sachet

Tomato Ketchup


½ sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Ketjap Manis


½ unit(s)


½ sachet

Desiccated Coconut

280 grams

Diced Chicken Breast

1 pack(s)

Green Beans

1 unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2523 kJ
Energy (kcal)603 kcal
Fat10.0 g
of which saturates6.0 g
Carbohydrate83 g
of which sugars21.0 g
Protein44 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the stock powder and rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Trim the carrot (no need to peel!) and grate using a coarse grater. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onion and thinly slice. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Zest and halve the lime lengthways.


Meanwhile, in a small bowl, mix the ketchup with the soy sauce, ketjap manis and half the lime zest. Squeeze in half the lime juice. Chop the remaining lime into wedges.


Heat a frying pan (or wok) over medium high heat (no oil). Add the desiccated coconut and cook, stirring and shaking the pan frequently until browned, 3-4 mins. TIP: Be careful the coconut will burn easily so watch it like a hawk. When ready, transfer to a small bowl and wipe the pan clean.TIP: Be careful the pan will be hot! Time to stir-fry!


Heat a splash of oil in your frying pan over high heat. When hot, stir-fry the chicken until browned on the outside, 5 mins. Add the pepper and green beans, stir-fry for another 5 mins. Stir in the carrot and garlic and cook until the veggies are tender, another 3-4 mins. Pour in the sauce and cook until bubbling, then remove immediately from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Fluff the rice up with a fork, stir through the remaining lime zest and share between your bowls. Top with the stir-fry and finish with a sprinkling of toasted coconut and spring onion. Serve with lime wedges on the side. Enjoy!