Fragrant Sambal Chicken and Veg Stir-Fry
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Fragrant Sambal Chicken and Veg Stir-Fry

Fragrant Sambal Chicken and Veg Stir-Fry

with Jasmine Rice

This delicious Fragrant Sambal Chicken and Veg Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
Calorie Smart
High Protein
Extra spicy

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

80 grams

Green Beans

240 grams

Diced British Chicken Breast

22 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains Soya)

15 grams

Sambal Paste

120 grams

Coleslaw Mix

1 sachet(s)

Indonesian Style Spice Mix

Not included in your delivery

1 tbsp


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2409 kJ
Energy (kcal)576 kcal
Fat4.7 g
of which saturates1 g
Carbohydrate92.1 g
of which sugars26.5 g
Protein39.5 g
Salt2.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Small Bowl


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying

a) Meanwhile, trim the green beans, then cut into thirds.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and green beans. Season with salt and pepper.

d) Stir-fry until the beans are tender and the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Mix up the Sauce

a) While the chicken and beans are frying, in a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis and sambal (add less if you'd prefer things milder).

b) Mix in the honey and water for the sauce (see pantry for both amounts), then set aside.

Add the Veg

a) Once cooked, add the coleslaw mix to the chicken pan and sprinkle over the Indonesian style spice mix.

b) Stir-fry until fragrant and the veg has slightly softened, 1 min more.

c) Add an extra drizzle of oil if needed.

Combine and Stir

a) When the chicken is cooked and the veg is tender, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

Finish and Serve

a) Fluff up the the rice and share between your bowls.

b) Top with the chicken and veg stir-fry.

c) Spoon over any remaining sauce from the pan to finish.