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Hoisin Chicken Breast Stir-Fry
Hoisin Chicken Breast Stir-Fry

Hoisin Chicken Breast Stir-Fry

with Rice and Crispy Onions

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Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Firm tofu, made from compressed soybeans, is the perfect vehicle for soaking up the delicious flavours.

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.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Onion

1 unit(s)

Carrot

1 unit(s)

Pak Choi

3 unit(s)

Garlic Clove**

96 grams

Hoisin Sauce

(Contains: Soya)

240 grams

Diced British Chicken Breast

1 sachet(s)

Thai Style Spice Blend

25 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

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)2648 kJ
Energy (kcal)633 kcal
Fat6 g
of which saturates1.2 g
Carbohydrate99.1 g
of which sugars28 g
Dietary Fibre5.8 g
Protein44.3 g
Salt5.2 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
•Pan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 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).

Prep Time
2

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, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat.

Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the chicken until cooked through, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once golden, transfer the chicken to a plate lined with kitchen paper. Set aside for now. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Sizzle the Veg
4

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 the veg has softened, 5-6 mins.

Simmer the Sauce
5

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, 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. 

Serve
6

Share the rice between your bowls. 

Top with the hoisin chicken and veg. Spoon over any remaining sauce from the pan.

Sprinkle over the sesame seeds to finish.

Enjoy!

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