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Chicken Stir-Fry

Chicken Stir-Fry

with Zesty Rice

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Tags:RapidUnder 600 caloriesSpicy
Allergens:Cereals 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 Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 pot(s)

Chinese Five Spice

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

1 unit(s)

Garlic

1 pack(s)

Green Beans

1 bunch(es)

Coriander

½ unit(s)

Lime

280 grams

Diced Chicken Breast

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

5 grams

Cornflour

300 milliliter(s)

Water for the Rice

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate75 g
of which sugars10.0 g
Protein44 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

a) Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. b) When boiling, add 0.25 tsp of salt, stir in the rice and half the Chinese 5 spice, lower the heat to medium and pop a lid on the pan. c) 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).

2

a) Meanwhile, trim the carrots (no need to peel!). Grate using a coarse grater. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). d) Trim the green beans and chop into thirds Roughly chop the coriander (stalks and all). Zest and halve the lime.

3

a) Pop the chicken pieces into a bowl. Season with salt and the remaining Chinese 5 Spice. b) Use your hands to rub the spices all over the chicken. IMPORTANT: Wash your hands after handling raw meat.

4

a) Meanwhile, squeeze the juice of the limes into a small bowl. b) Mix in the soy sauce, water, sugar (see ingredients for both amounts), cornflour (see ingredients for amount of cornflour you need) and half the lime zest. Keep to one side.

5

a) Heat a splash of oil in a frying pan over high heat. b) When hot, stir-fry the chicken until browned, 5 mins. c) Add the pepper and green beans, cook for another 5 mins, then add the garlic and cook for minute more. d) Pour in the sauce, stir together and cook until the sauce has thickened. Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. TIP: If your sauce is a bit thick, add a splash more water.

6

a) Finish the rice by stirring in the grated carrot, spring onion, half the coriander and remaining lime zest. b) Season to taste with salt and pepper. Share the rice between your bowls. c) Spoon the stir fry on top of your rice and sprinkle over the remaining coriander. Enjoy!