Chicken Breast and Plum Stir-Fry
with Pak Choi, Noodles and Peanuts
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260 grams
Diced British Chicken Breast
2 unit(s)
Plum
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
7.5 grams
Ginger Puree
1 pinch
Chilli Flakes
32 grams
Hoisin Sauce
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
Not included in your delivery
1 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
Nutritional information
Instructions
a) Bring a saucepan of water to the boil with 0.5 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) Meanwhile, halve the plums, remove the stone and slice the flesh of each plum into 12 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, ginger puree and as many chilli flakes as you'd like (add less if you'd prefer things milder).
d) Stir-fry for 1 min more.
a) Add the pak choi and stir-fry until just soft, 1-2 mins.
b) Stir in 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, 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!
Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
