Hoisin Chicken and Plum Stir-Fry

Name: Hoisin Chicken and Plum Stir-Fry with Pak Choi and Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 grams Basmati Rice; 210 grams Diced British Chicken Thigh**; 2 unit(s) Plum**; 1 unit(s) Pak Choi**; 1 unit(s) Garlic Clove**; ½ unit(s) Lime**; 64 grams Hoisin Sauce; 25 grams Ketjap Manis; 15 milliliter(s) Soy Sauce; 300 milliliter(s) Water for the Rice; ½ tsp Sugar; 2 tbsp Water for the Sauce

with Pak Choi and Basmati 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

•Cereals containing gluten

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 grams

Basmati Rice

210 grams

Diced British Chicken Thigh**

2 unit(s)

Plum**

1 unit(s)

Pak Choi**

1 unit(s)

Garlic Clove**

½ unit(s)

Lime**

64 grams

Hoisin Sauce

25 grams

Ketjap Manis

15 milliliter(s)

Soy Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

2 tbsp

Water for the Sauce

Nutritional information

Energy (kcal)598 kcal

Energy (kJ)2504 kJ

Fat11.8 g

of which saturates3.2 g

Carbohydrate93.6 g

of which sugars27.8 g

Dietary Fiber3.6 g

Protein34.4 g

Salt4 g

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

•Zester

•Garlic Press

•Bowl

Instructions

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

Stir in the rice 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).

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.

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 half into wedges.

Once the chicken is cooked, add the chopped plums 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.

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

Stir well to combine. Season to taste with salt, pepper and more sugar if needed.