Hoisin Chicken Breast Stir-Fry
with Rice and Crispy Onions
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.
Ingredients
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Pak Choi
3 unit(s)
Garlic Clove
96 grams
Hoisin Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
20 milliliter(s)
Sesame Oil
(Contains Sesame)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
3 tbsp
Water for the Sauce
Nutritional information
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 and 0.25 tsp salt and 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).
Meanwhile, halve, peel and thinly slice the onion. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Peel and grate the garlic (or use a garlic press).
Add the diced chicken to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken to the pan. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Cook so there's no pink in the middle.
Once golden, transfer the chicken to a plate lined with kitchen paper. Set aside for now.
Put the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).
Add the sliced onion, carrot and pak choi to the pan.
Stir-fry until softened, 5-6 mins.
Reduce the heat to medium, then stir in the garlic. Stir-fry for 30 secs.
Return the crispy chicken to the veg pan. Stir in the hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.
Bring to the boil, then simmer until thickened slightly, 1-2 mins.
Share the rice between your bowls.
Top with the hoisin chicken and veg. Spoon over any remaining sauce from the pan.
Sprinkle over the crispy onions to finish.
Enjoy!
Step 2 MOD: If you’ve chosen chicken instead, prep and fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
