Chicken and Plum Stir-Fry
with Pak Choi, Noodles and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Plum Stir-Fry in just 20 minutes for a delicious and speedy meal.
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
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260
Diced British Chicken Thigh
2
Plum
1
Pak Choi
1
Garlic Clove
7.5
Ginger Puree
1
Chilli Flakes
32
Hoisin Sauce
(Contains Soya)
25
Ketjap Manis
(Contains Soya)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
1
Sugar for the Sauce
2
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper.
c) Fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) While the chicken cooks, halve the plums, remove the stones and chop each half into three thin wedges.
b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
c) Peel and grate the garlic (or use a garlic press).
a) Lower the heat to medium and add the plums and sugar for the sauce (see pantry for amount) to the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree and as many chilli flakes as you'd like (careful, they're hot).
d) Stir-fry for 1 min more.
a) Add the pak choi and stir-fry until just soft, 1-2 mins.
b) Pour the hoisin sauce, ketjap manis and water for the sauce (see pantry for amount), ensuring everything's well coated.
c) Add the cooked noodles to the pan. Stir together and cook until everything's piping hot and combined, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Share the chicken and plum stir-fry between your bowls.
b) Scatter over the peanuts to finish.
Enjoy!
