Super Quick Szechuan Chicken Stir-Fry
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Super Quick Szechuan Chicken Stir-Fry

Super Quick Szechuan Chicken Stir-Fry

with Mushrooms, Mangetout and Rice

Super speedy, this Super Quick Szechuan Chicken Stir-Fry takes only 15 minutes to make. Full of sweet and savoury notes with a bit of a kick, Szechuan (pronounced sich-waan) paste is the perfect pairing for both meat and veggie stir-fry dishes.

Tags:
Calorie Smart
•High Protein
Allergens:
Soya
•Cereals containing gluten
•Sesame

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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

240 grams

Diced British Chicken Thigh

80 grams

Sliced Mushrooms

80 grams

Mangetout

1 unit(s)

Lime

56.25 grams

Szechuan Paste

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

2 tbsp

Water

1 tbsp

Honey

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Nutritional information

Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat14.6 g
of which saturates4.1 g
Carbohydrate83.4 g
of which sugars19.8 g
Dietary Fiber2.7 g
Protein38.6 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan

Instructions

1
  • Boil a half-full kettle.
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Pour the boiled water into a saucepan with 0.25 tsp salt on high heat. Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
2
  • Once hot, fry the chicken, mushrooms and mangetout, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Season with salt and pepper.
  • Meanwhile, cut the lime into wedges. 
3
  • Next, add the Szechuan paste (see ingredients, add less if you'd prefer things milder), soy, ketjap, honey and water (see pantry for both).  
  • Bring to the boil, then simmer, 3-4 mins. 
  • Squeeze in half the lime juice. Add a splash of water if needed.
4
  • Divide the rice and stir-fry between your bowls. 
  • Sprinkle over the sesame seeds.
  • Serve with any remaining lime wedges for squeezing over. 

Enjoy!

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