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

Peanut-Hoisin Chicken Tenders 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 tenders, served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice.


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


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

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


¼ tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber5 g
Protein47 g
Cholesterol130 mg
Sodium1100 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium125 mg
Iron4.25 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
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl


Cook rice

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.


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 tenders 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.

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