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Hoisin Chicken and Prawn Plum Stir-Fry

Hoisin Chicken and Prawn Plum Stir-Fry

with Zesty Rice

Custom recipe
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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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

150 grams

Basmati Rice

2 unit(s)


280 grams

Diced Chicken Thigh

1 pack(s)

Pak Choi

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Green Bullet Chilli

½ unit(s)


150 grams

King Prawns


1 sachet

Hoisin Sauce


1 sachet

Ketjap Manis


Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Energy (kcal)710 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate93 g
of which sugars28.0 g
Protein50 g
Salt4.27 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 thigh 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 plums pieces to the pan with the chicken and continue cooking for a minute.


While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop half the lime into wedges.


Add the prawns and stir fry until starting to go pink, 2-3 mins, then add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened and the prawns are cooked through, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


a) Stir in the hoisin sauce, ketjap manis and sugar (see ingredients for amount). b) Add 1 tbsp water per person and squeeze in half the lime juice, making sure 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!