Hoisin Chicken Breast Stir-Fry

Name: Hoisin Chicken Breast Stir-Fry with Rice and Crispy Onions
Total time: 35 min
Yield: 2
Cuisine: Chinese
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; 25 milliliter(s) Soy Sauce; 15 milliliter(s) Rice Vinegar; 20 milliliter(s) Sesame Oil; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice; 1 tbsp Plain Flour; 1 tsp Sugar for the Sauce; 3 tbsp Water for the Sauce

with Rice and Crispy Onions

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Tags:

Veggie

Allergens:

Soya

•Cereals containing gluten

•Sesame

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.

Preparation Time35 minutes

Cooking time30 minutes

DifficultyEasy

Ingredients

serving amount

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 May contain traces of: Soya, Sulphites, Celery, Egg, Fish)

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

Energy (kJ)3068 kJ

Energy (kcal)733 kcal

Fat17 g

of which saturates4 g

Carbohydrate101.8 g

of which sugars28.6 g

Dietary Fiber6 g

Protein41.7 g

Salt5.16 g

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

Utensils

•Medium Saucepan

•Garlic Press

•Medium Bowl

•Plate

•Large Frying Pan

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.