Beijing Style Chicken Breast and Pak Choi Stir-Fry
with Jasmine Rice
Say hello to miso! This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can find this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta 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
1 unit(s)
Pak Choi
1 unit(s)
Onion
260 grams
Diced British Chicken Breast
15 grams
Ginger Puree
22 grams
Miso Paste
(Contains Soya)
32 grams
Hoisin Sauce
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Halve, peel and chop the onion into small pieces.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and onion to the pan. Season with salt and pepper.
c) Stir-fry until the chicken has browned all over and the veg is starting to soften, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Lower the heat to medium, then add the sliced pak choi and ginger puree to the chicken and cook until fragrant, 1 min.
b) Stir in the miso paste, hoisin sauce, ketjap manis, soy sauce and water for the sauce (see pantry for amount).
a) Bring to the boil, then simmer gently until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) When everything's ready, share the rice between your bowls.
b) Top with the Beijing style chicken.
Enjoy!
Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
