Hoisin Chicken Breast and Plum Stir-Fry

Name: Hoisin Chicken Breast and Plum Stir-Fry with Zesty Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken Stock Paste; 150 Basmati Rice; 260 Diced Chicken Breast; 2 Plum; 1 Pak Choi; 1 Spring Onion; 1 Garlic Clove**; ½ Red Chilli; ½ Lime; 64 Hoisin Sauce; 25 Ketjap Manis; ½ Sugar; 300 Water for the Rice; 2 Water for the Sauce

with Zesty Rice

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Tags:

Under 600 calories

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Paste

150

Basmati Rice

260

Diced Chicken Breast

Plum

Pak Choi

Spring Onion

Garlic Clove**

Red Chilli

Lime

Hoisin Sauce

(Contains: Soya)

Ketjap Manis

(Contains: Soya)

Not included in your delivery

Sugar

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kcal)605 kcal

Energy (kJ)2529 kJ

Fat4.9 g

of which saturates1.3 g

Carbohydrate99 g

of which sugars29 g

Protein44.8 g

Salt3.6 g

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

Utensils

•Medium Saucepan

•Lid

•Measuring Cups

•Chopping Board

•Grill Pan

•Knife

•Zester

•Garlic Press

•Measuring Spoon

•Bowl

Instructions

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!

Step 3 MOD: If you've opted to get diced chicken breast instead of thigh, cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh.