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Chinese Recipes

Hoisin Chicken and Plum Stir-Fry

Hoisin Chicken and Plum Stir-Fry

Hoisin Chicken and Plum Stir-Fry

with Pak Choi and Zesty Rice

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This delicious Hoisin Chicken and Plum Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

Allergens:

Soya

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

10

Chicken Stock Paste

210

Diced British Chicken Thigh

2

Plum

1

Pak Choi

1

Garlic Clove**

½

Lime

64

Hoisin Sauce

(Contains: Soya)

25

Ketjap Manis

(Contains: Soya)

Not included in your delivery

300

Water for the Rice

½

Sugar

2

Water for the Sauce

Nutritional information

Energy (kcal)602 kcal

Energy (kJ)2519 kJ

Fat12.2 g

of which saturates3.3 g

Carbohydrate93.7 g

of which sugars28.1 g

Protein34.2 g

Salt3.5 g

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

Utensils

•Lid

•Medium Saucepan

•Pan

•Garlic Press

•Zester

Instructions

Cook the Rice

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and chicken stock paste, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Fry the Chicken

2

While the rice cooks, heat a drizzle of oil in a large frying pan or wok on medium-high heat.

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

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep Time

3

Meanwhile, halve the plums, remove the stones and chop the flesh into 1cm pieces.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime. Cut one lime half into wedges.

Add the Plums and Veg

4

Once the chicken is cooked, add the plum and sugar (see pantry for amount) to the pan. Cook for 1 min more.

Add the pak choi and garlic, then cook, stirring regularly, until the pak choi has softened, 1-2 mins.

Sauce Things Up

5

Pour the hoisin sauce, ketjap manis and water for the sauce (see pantry for amount) into the pan and squeeze in half the lime juice.

Stir well to combine. Season to taste with salt, pepper and more sugar if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve

6

When ready, fluff the rice up with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the chicken stir-fry.

Serve with the lime wedges for squeezing over.

Enjoy!

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