Szechuan Chicken Breast Stir-Fry
with Mushrooms, Mangetout and Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Szechuan Chicken Breast Stir-Fry in just 20 minutes for a delicious and speedy meal.
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
260 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
80 grams
Mangetout
56.25 grams
Szechuan Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
2 tbsp
Water
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Once hot, fry the chicken, mushrooms and mangetout, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Season with salt and pepper.
- Meanwhile, cut the lime into wedges.
- Next, add the Szechuan paste, soy sauce, ketjap manis, honey and water (see pantry for both).
- Bring to the boil and stir. Lower the heat, then simmer, 3-4 mins.
- Taste and season. Add a splash of water if needed.
- Divide the rice and stir-fry between bowls.
- Sprinkle over the peanuts.
- Serve with the lime wedges for squeezing over.
Enjoy!
