Szechuan Chicken Breast Stir-Fry
with Mushrooms, Mangetout and Rice
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.
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.
Ingredients
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
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 traces of: Nuts, Peanut)
Not included in your delivery
2 tbsp
Water
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- 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.
- Next, add the Szechuan paste (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.
- Divide the rice and stir-fry between bowls.
- Sprinkle over the sesame seeds.
- Serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
