Hoisin Chicken and Plum Stir-Fry
with Pak Choi and Basmati Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Soya, Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
2 tbsp
Water for the Sauce
Utensils
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.
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!
