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Chicken Stroganoff
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Chicken Stroganoff

Chicken Stroganoff

with Savoury Rice and Peas

Our take on this classic Russian recipe is a chicken dinner the whole family will fall in love with. The tangy, creamy sauce pairs beautifully with broth-flavoured rice, too!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

4 unit

Chicken Thighs

113 g

Yellow Onion

113 g


3 tbsp

Sour Cream

(Contains Milk)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

56 g

Green Peas

¾ cup

Basmati Rice

½ tbsp

Worcestershire Sauce

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.38 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber4 g
Protein40 g
Cholesterol165 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch pieces. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add half the onions. Cook, stirring often, until slightly softened, 2-3 min. Add half the broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Halfway through cooking, add peas. Continue cooking until rice is done. Remove the pot from heat. Set aside, still covered.


While rice cooks, quarter mushrooms. Thinly slice chives. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Season with salt and pepper.

Sear chicken and cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown, 3-4 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate. Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then remaining onions and mushrooms. Cook, stirring occasionally, until mushrooms are golden, 3-4 min. Season with salt and pepper.

Cook sauce

Add 1 tbsp butter (dbl for 4 ppl) to the pan with veggies. Stir until butter melts. Sprinkle flour over top. Cook, stirring constantly, until veggies are coated, 1 min. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and remaining broth concentrate. Cook, whisking constantly, until sauce is smooth and comes to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Finish Stroganoff

Add chicken, Dijon, half the Worcestershire sauce (use all for 4 ppl) and 1/8 tsp sugar (dbl for 4 ppl) to the pan with veggies. Cook, stirring often, until chicken is cooked through, 2-3 min.** Remove the pan from heat. Add sour cream, then season with salt and pepper, to taste. Stir until combined, 1 min.

Finish and serve

Fluff rice with a fork. Divide rice and chicken stroganoff between plates. Sprinkle chives over top.

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