HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDiced Chicken Breast Fried Rice
Diced Chicken Breast Fried Rice

Diced Chicken Breast Fried Rice

with Mushrooms, Green Beans and Peanuts

Custom recipe
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This Diced Chicken Breast Fried Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:RapidUnder 650 calories
Allergens:PeanutCereals 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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

80 grams

Green Beans

1 unit(s)

Garlic Clove

½ unit(s)


25 grams

Salted Peanuts


120 grams

Sliced Mushrooms

1 sachet

Ginger Puree

15 grams


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2467 kJ
Energy (kcal)590 kcal
Fat10.9 g
of which saturates2.2 g
Carbohydrate76 g
of which sugars10.9 g
Protein47.1 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side.


a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the diced chicken breast and season with salt and pepper.
c) Stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Meanwhile, trim the green beans and chop into 1cm pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lime and chop into wedges.
d) Roughly chop the peanuts.


a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal (add less if you don't like heat), garlic and green beans to the pan and cook for 2 mins more, stirring frequently.


a) Once everything is cooked, lower the heat to medium and stir the rice into the pan. Heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.
b) Share between your bowls and finish with a sprinkle of peanuts.
c) Serve with a lime wedge for squeezing over. Enjoy!