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Hoisin Chicken & Plum Stir Fry

with Limey Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
601 kcal
Protein
: 
39.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ pot(s)

KNORR Chicken Stock

150 grams

Basmati Rice

260 grams

Diced British Chicken Thigh

2 unit(s)

Plum

1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 unit(s)

Lime

25 grams

Hoisin Sauce

25 grams

Ketjap Manis

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)2517 kJ
Energy (kcal)601 kcal
Fat14.3 g
of which saturates3.6 g
Carbohydrate86.3 g
of which sugars16.3 g
Dietary Fibre4.6 g
Protein39.4 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock pot and stir to dissolve. Stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

2

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken thigh along with a pinch of salt and pepper and fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plums pieces to the pan with the chicken and continue cooking for a minute.

3

Whilst everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime, chop half the lime into wedges.

4

Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.

5

Stir in the hoisin sauce, ketjap manis and soy sauce. Add1 tbsp water per person and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

Fluff the rice up with a fork and stir through the lime zest. Share the rice between your bowls and top with the stir fry. Finish with a sprinkle of spring onion and add a lime wedge for squeezing over. Enjoy!

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