Diced Chicken Breast and Plum Stir-Fry

Name: Diced Chicken Breast and Plum Stir-Fry with Pak Choi, Noodles and Peanuts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Egg Noodle Nest; 260 Diced British Chicken Breast; 2 Plum; 1 Pak Choi; 1 Garlic Clove**; 7.5 Ginger Puree; 1 Chilli Flakes; 32 Hoisin Sauce; 25 Ketjap Manis; 25 Salted Peanuts; 1 Sugar for the Sauce; 2 Water for the Sauce

with Pak Choi, Noodles and Peanuts

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A customer favourite, this Chicken and Plum Stir-Fry is a tried-and-tested recipe that always wins with a crowd.

Tags:

Rapid

Allergens:

Egg

•Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

260

Diced British Chicken Breast

Plum

Pak Choi

Garlic Clove**

7.5

Ginger Puree

Chilli Flakes

Hoisin Sauce

(Contains: Soya)

Ketjap Manis

(Contains: Soya)

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

Sugar for the Sauce

Water for the Sauce

Nutritional information

Energy (kJ)2455 kJ

Energy (kcal)587 kcal

Fat10.6 g

of which saturates2.1 g

Carbohydrate74.7 g

of which sugars24.3 g

Protein45.8 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Pan

•Garlic Press

Instructions

a) Bring a saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper.

c) Fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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) Peel and grate the garlic (or use a garlic press).

a) Lower the heat to medium and add the plums and sugar for the sauce (see pantry for amount) to the chicken.

b) Stir-fry until the plums start to colour, 1-2 mins.

c) Stir in the garlic and ginger puree and as many chilli flakes as you'd like (careful, they're hot).

d) Stir-fry for 1 min more.

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 pantry for amount), ensuring everything's well coated.

c) Add the cooked noodles to the pan. Stir together and cook until everything's piping hot and combined, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.