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EP Chinese Chicken Stir-Fry

with Rice - FTC

Recipe Development TeamUpdated on August 28, 2025

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Calories

:

545 kcal

Protein

:

38.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Molluscs
Wheat
May contain traces of allergens
Gluten
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

2

Garlic

330 g

Chicken Thigh

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1

Carrot

1 sachet

Southeast Asian Spice Blend

Nutritional Values

Calories545 kcal

Energy (kJ)2280 kJ

Fat10.2 g

of which saturates3.2 g

Carbohydrate72.1 g

of which sugars9.8 g

Dietary Fibre8 g

Protein38.6 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. In a medium bowl, combine the soy sauce, brown sugar, oyster sauce and the water (for the sauce). Chop the chicken thigh into 2 cm pieces. Add to a bowl with the Southeast Asian spice blend and a drizzle of olive oil. Toss to coat.

3

Heat a large frying pan or wok over a medium-high heat with a drizzle of olive oil. Add the chicken thigh and cook, tossing, until browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside in a bowl. Add the carrot to the pan with a dash of water and cook, tossing, until tender, 4 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes. Return the chicken to the pan and toss to combine.

4

Pour in the oyster sauce mixed and toss until well combined. Remove from the heat. Divide the jasmine rice between bowls and top with the Chinese chicken stir fry.

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