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

Peanut-Hoisin Chicken 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.

Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

2 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp


1.5 tbsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories690 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate84 g
Sugar17 g
Dietary Fiber4 g
Protein36 g
Cholesterol145 mg
Sodium1040 mg
Trans Fat0.4 g
Potassium850 mg
Calcium125 mg
Iron4.5 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 Spoons
Measuring Cups
Large Bowl
Large Non-Stick Pan
Small Bowl


Cook rice
  • 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.
  • 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 to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is 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 peanut-hoisin sauce
  • 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
  • Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.) 
  • Cook, stirring occasionally, until chicken is golden-brown, 4-6 min.
  • Add sauce to the pan. Bring 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
  • Fluff rice with a fork.
  • Divide rice between plates. Top with chicken stir-fry, then veggies.