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Chinese Recipes

Soy, Chilli and Ginger Chicken Stir Fry

Soy, Chilli and Ginger Chicken Stir Fry

Soy, Chilli and Ginger Chicken Stir Fry

With Sugar Snaps and Pepper

Get 50% off 1st box + free dessert for life!

For the days when you just need a bit of balance, this healthy recipe is bound to hit the spot. Not only does it look good, but it'll also make you feel good too.

Tags:

Flexitarian

•Spicy

•High Protein

Allergens:

Nuts

•Soya

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.

Total15 minutes

Active 20 minutes

DifficultyMedium

Ingredients

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

Nutritional information

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.

Utensils

•Garlic Press

•Pan

Instructions

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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