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Soy, Chilli and Ginger Chicken Stir Fry

Soy, Chilli and Ginger Chicken Stir Fry

With Sugar Snaps and Pepper
4.5(70)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
582 kcal
Protein
: 
50.4g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
  • Soya
  • May contain traces of allergens
  • Celery
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Sugar Snap Peas

2 unit(s)

Garlic Clove

40 grams

Cashew Nuts

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

2 unit(s)

British Chicken Breasts

1 sachet(s)

Soy and Ginger Paste

(Contains: Soya)

1 pouch(es)

Steamed Brown Basmati Rice

1 pinch

Chilli Flakes

Not included in your delivery

70 milliliter(s)

Water for the Sauce

Energy (kcal)582 kcal
Energy (kJ)2435 kJ
Fat17.8 g
of which saturates3.5 g
Carbohydrate53.6 g
of which sugars15.9 g
Dietary Fibre8 g
Protein50.4 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Pan

Instructions

PDF
Prep
1

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Roughly crush the cashew nuts in the unopened sachet using a rolling pin.

Slice the chicken breasts into 1cm thick strips.

Cook the Chicken
2

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, stirring occasionally, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Cook the Chicken
3

Add the sliced pepper and sugar snap peas, fry, stirring occasionally, until the veg is just soft, and the chicken is cooked through, 3-4 mins. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the garlic, fry for 1 min.

Add the Sauce
4

Once the chicken is cooked, pour in the soy, chilli and ginger paste and water (see pantry) and stir to combine and coat the chicken. Cook to warm through, 1-2 mins.

Cook the Rice
5

Meanwhile, cook the rice according to pack instructions.

Serve
6

Serve the soy, chilli and ginger chicken on a bed of rice, with the cashews and chilli flakes sprinkled over the top.

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