Easy Black Pepper Chicken Stir-Fry
with Sweet Onion, Basmati Rice & Peanuts- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Lift your stir-fry game by whipping up a robust sauce for the juicy chicken and veggies. Simply reach for the black peppercorns, caramelised onion chutney and oyster sauce in your meal kit to make it happen! *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
Asian greens
1
carrot
1 packet
black peppercorns
1 packet
diced chicken breast
1 packet
caramelised onion chutney
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return to the saucepan.
• While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into half-moons. Set aside. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
Little cooks: Have a go at crushing the peppercorns!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced chicken breast and carrot with a pinch of salt and pepper, tossing occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Asian greens and cook until wilted, 1-2 minutes. • Remove from heat. Add crushed peppercorns, caramelised onion chutney, oyster sauce and the soy sauce, stirring to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: Black peppercorns can be hot, add less if you’re sensitive to heat!
• Divide basmati rice between bowls. Top with black pepper chicken stir-fry. • Sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!
