Speedy Chicken Stir-Fry
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Speedy Chicken Stir-Fry

with Broccoli and Carrot Fried Rice

Crusted in cornstarch and sesame for an ultra-crispy coating! Broccoli and carrot fried rice and a sticky hoisin glaze bring the perfect amount of umami!


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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

310 g

Chicken Breast Tenders

¾ cup

Jasmine Rice

56 g

Carrot, julienned

227 g


4 tbsp

Hoisin Sauce

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

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp


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

2 tbsp


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

2 unit(s)

Green Onion

2 tbsp

Soy Sauce

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

Not included in your delivery

4 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat7 g
Carbohydrate100 g
Sugar16 g
Dietary Fiber5 g
Protein48 g
Cholesterol135 mg
Sodium1330 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium100 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
Shallow Dish
Baking Sheet
Aluminum Foil



Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While the rice cooks, Cut broccoli into bite-size pieces. Thinly slice the green onions. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 8-10 min.


While broccoli roasts, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Add cornstarch and sesame seeds to a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into sesame mixture to coat completely.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each piece and add another 1 tbsp oil. Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch). Transfer to a foil-lined baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.


Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice, soy, roasted broccoli and carrots. Cook, stirring occasionally until any liquid has absorbed and rice is starting to turn brown, 2-3 min.


Thinly slice chicken. Divide rice between plates. Top with chicken, then drizzle hoisin sauce overtop. Sprinkle green onions over top.