Thai Style Peanut Chicken Breast Stir-Fry
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Thai Style Peanut Chicken Breast Stir-Fry

with Green Beans and Rice

Tags:
Quick
High Protein
Allergens:
Soya
Peanut

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 Time25 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

150 grams

Green Beans

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Thigh

45 grams

Yellow Thai Style Paste

25 grams

Ketjap Manis

(Contains Soya)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat24.7 g
of which saturates5.5 g
Carbohydrate78.3 g
of which sugars12.6 g
Protein41.4 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Garlic Press
Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

2

Meanwhile, trim and halve the green beans.

Peel and grate the garlic (or use a garlic press).

 

3

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

Once hot, add the diced chicken and green beans to the pan and season with salt and pepper.

Cook until the chicken is browned all over and the beans have softened, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

4

Next, stir the garlic and yellow Thai style paste into the chicken pan. 

Cook until fragrant, 1 min.

5

While the chicken cooks, add the sugar and water for the sauce (see pantry for both amounts), ketjap manis and peanut butter into the pan. Stir well to combine. 

Bring to the boil, then simmer until the sauce has thickened, 4-6 mins, stirring frequently.

Taste the sauce and season with salt, pepper and a pinch of sugar if needed. Add a splash of water if it's a little too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

Divide the rice between your bowls. 

Spoon over the Thai style chicken and drizzle over the peanut sauce.

Enjoy!

7

Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.