Weeknight Chicken Breast Fried Rice
with Mushrooms and Pak Choi
Ready in less than 25 minutes, this Weeknight Chicken Breast Fried Rice has it all. Layers of flavour with spices, garlic, lime and ginger make this easy Chinese style dish full of flavour.
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
Basmati Rice
240 grams
Diced British Chicken Breast
120 grams
Sliced Mushrooms
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger Puree
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and sliced mushrooms. Season with salt and pepper.
c) Stir-fry until golden brown all over, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Peel and grate the garlic (or use a garlic press).
c) Cut the lime into wedges (see ingredients for amount).
a) Once the chicken has browned, add the Indonesian style spice mix, ginger puree, garlic and pak choi to the pan.
b) Cook, stirring frequently, until fragrant, 2 mins.
a) Lower the heat to medium, then add the soy, sambal paste (add less if you'd prefer things milder), ketjap manis and honey (see pantry for amount). Stir to combine.
b) Stir through the cooked rice and cook until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Add a good squeeze of lime juice from a lime wedge, then remove the pan from the heat. Taste and season with salt, pepper and more lime juice if needed.
a) Share the chicken fried rice between your bowls.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
