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

with Rice and Crispy Onions

Cereals containing gluten

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


serving amount

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)


1 unit(s)

Pak Choi

3 unit(s)

Garlic Clove

96 grams

Hoisin Sauce

(Contains Soya)

240 grams

Diced British Chicken Breast

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

Energy (kJ)3091 kJ
Energy (kcal)739 kcal
Fat17.2 g
of which saturates4 g
Carbohydrate100.7 g
of which sugars28.7 g
Protein44.1 g
Salt5.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Medium Bowl
Large Frying Pan



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, 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, 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.


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.


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. 



Step 2 MOD: If you’ve chosen chicken instead, prep in the same way, then fry for the same amount of time in the next step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.