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Asian Style Chicken

Asian Style Chicken

with Red Pepper, Sugar Snap Peas & Coconut Rice

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Today we're making a colourful Asian stir-fry with a surprising secret ingredient: ketchup! It brings a delicious sweet and sour note and is actually used by lots of Chinese restaurant chefs!

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

2 unit(s)

Spring Onion

280 grams

Chicken Mini Fillets

½ sachet

Chicken Stock Powder

150 grams

Basmati Rice

½ sachet



½ sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet


1 sachet

Ketjap Manis


½ unit(s)


½ pack(s)

Sugar Snap Peas

½ pot(s)

Coconut Powder

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2912 kJ
Energy (kcal)696 kcal
Fat12.0 g
of which saturates8.0 g
Carbohydrate89 g
of which sugars26.0 g
Protein59 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Pop your kettle on to boil. 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. Cut the chicken breasts widthways into 1cm thick strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Pour the boiling water (see ingredients for amount) into a large 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. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


Meanwhile, in a small bowl, mix the ketchup with the soy sauce, honey and ketjap manis. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.


Heat a splash of oil in a frying pan (or wok) over high heat. When the oil is hot, stir-fry the chicken until browned on the outside, 5 mins. Add the pepper and cook for another 5 mins. Add the sugar snaps and the carrot. Stir-fry for 3-4 mins, then add the sauce. Stir together and cook until bubbling, then remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


When everything is ready you can serve the kids. Top a portion of rice with the stir-fry for each of them. Twist It Up: pimp the remaining rice for the grown-ups by stirring through the coconut powder and half the spring onion. Taste and add salt and black pepper if necessary.


Spoon the coconut rice for the adults into bowls and top with the chicken stir-fry. Finish with a sprinkling of the remaining spring onion. Serve with lime wedges on the side for people to squeeze over as they please. Enjoy!