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Hoisin Chicken Breast and Plum Stir-Fry

Hoisin Chicken Breast and Plum Stir-Fry

with Zesty Rice

Custom recipe
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Tags:Under 600 calories

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 grams

Chicken Stock Paste

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

2 unit(s)


1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)


2 sachet

Hoisin Sauce


1 sachet

Ketjap Manis


Not included in your delivery

½ tsp


300 milliliter(s)

Water for the Rice

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2453 kJ
Energy (kcal)586 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate93 g
of which sugars29.0 g
Protein44 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Frying Pan
Cutting board
Garlic Press
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).


Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken and season with salt and pepper. 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 plum pieces and sugar (see ingredients for amount) to the pan with the chicken and continue cooking for a minute. IMPORTANT: Wash your hands after handling chicken and its packaging.


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


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


Stir in the hoisin sauce and ketjap manis. Add the water for the sauce (see ingredients for amount) and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.


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!