Kung Pao-Style Stir-Fried Chicken Breast
with brown riceCalories
:
700 kcalProtein
:
50.8g proteinTotal
:
10 minutesDifficulty
:
EasySuper Quick
Protein Rich
Family Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Peanut
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Bell Pepper
250 grams
Pre-cooked Brown Rice
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 sachet(s)
Hoisin Sauce
(Contains: Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
20 grams
Peanuts
(Contains: Peanut)
1 sachet(s)
Honey
8 milliliter(s)
Chilli Oil
320 grams
Irish Chicken Breast
100 grams
Green Beans
Not included in your delivery
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2930 kJ
Energy (kcal)700 kcal
Fat26.8 g
of which saturates4.9 g
Carbohydrate67.1 g
of which sugars19.5 g
Dietary Fiber8.7 g
Protein50.8 g
Cholesterol0.3 mg
Salt3.6 g
Potassium431.2 mg
Calcium48.2 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking steps
1
- Trim the green beans and chop into thirds.
- Peel and grate the ginger and garlic.
- Halve the bell pepper, discard the core and seeds and slice into strips.
2
- Cut the chicken into ½ cm strips. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- In a large bowl, combine the soy sauce, hoisin sauce, honey, ½ tbsp flour (per 2P) and sesame oil, along with half the garlic, half the chilli oil (use less if you don't like spice) and half the ginger.
- Add the chicken, stir well, then let it marinate until ready to use.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the green beans, bell pepper, remaining garlic, remaining chilli oil and remaining ginger, stirring occasionally, 4-5 mins.
- Add the chicken (keeping the marinade in the bowl) and fry for 5-6 mins.
- Add the marinade and a splash of water and fry until the chicken is cooked, another 3-4 mins.
- Add a splash of water to loosen the sauce if you feel it's too thick. Season with pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, place a pot over medium-high heat.
- Once hot, add the rice and a good splash of water.
- Cover and allow to warm through completely, 3-5 mins.
TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.
6
- Divide the rice between and top with the kung pao style chicken.
- Scatter over the peanuts.
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