Chicken & Plum Stir-Fry
with Bok Choy and Noodles
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & 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 Chicken Thigh
2
Plum
1
Pak Choi
1
Spring Onion
1
Garlic Clove
½
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
2
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve. TIP: Run the noodles 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) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges.
b) Trim the bok choy then thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Peel and grate the garlic (or use a garlic press).
a) Lower the heat to medium and add the plums and sugar (see ingredients for amount) to the pan with the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree along with half the spring onion and as many chilli flakes as you like (careful - they're hot).
d) Stir-fry for another min.
a) Add the bok choy and stir-fry until just soft, 1-2 mins.
b) Stir in the hoisin sauce, ketjap manis and water for the sauce (see ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles to the pan. Stir together and cook until everything is piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Divide the chicken and plum stir-fry between your bowls.
b) Scatter over the cashew nuts and remaining spring onion to serve. Enjoy!
