Peanut-Hoisin Chicken Breasts Stir-Fry
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Peanut-Hoisin Chicken Breasts Stir-Fry

Peanut-Hoisin Chicken Breasts Stir-Fry

with Bok Choy and Peppers

Feeling nutty today? This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats juicy chicken, served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice.

Tags:
Quick Prep
Allergens:
Soy
Sesame
Mustard
Peanuts
Milk
Wheat
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber5 g
Protein51 g
Cholesterol140 mg
Sodium1110 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.

Utensils

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

Instructions

Cook rice
1

Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Core, then cut pepper into 1/2-inch pieces.Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

Cook veggies
3

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until starting to soften, 1 min.Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Make sauce
4

Add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend and 1/2 cup (1 cup) warm water to a small bowl. Season with salt and pepper, then whisk until smooth.

Cook chicken
5

Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl.) Cook, stirring occasionally, until golden-brown, 4-6 min.Add sauce to the pan. Bring sauce to a boil.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 4-6 min.**Remove from heat.

Finish and serve
6

Fluff rice with a fork.Divide rice between plates. Top with chicken stir-fry, then veggies.

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