Easy Pepper & Onion Chicken Stir-Fry

Easy Pepper & Onion Chicken Stir-Fry

with Crushed Peanuts & Rapid Rice

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Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this easy recipe, chicken, pepper, and caramelised onion are coated in tantalizing oyster sauce and peanuts are transformed into the perfect crunchy topping. Everything comes together over a steamy bed of rapid rice. The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.

This recipe is under 650kcal per serving

Tags:Under 650kcalEasyQuick Prep

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

baby broccoli

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)



½ sachet

Black Peppercorns

1 tub

caramelised onion chutney

1 packet

oyster sauce


1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

1 packet

diced chicken

Not included in your delivery

olive oil


soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2684 kJ
Fat10.9 g
of which saturates1.7 g
Carbohydrate87.6 g
of which sugars18.5 g
Protein46.8 g
Sodium2014 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.


While the rice is cooking, cut the baby broccoli into bite-sized pieces. Thinly slice the carrot into half-moons. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.


SPICY! Black peppercorns can be hot, add less if you’re sensitive to heat! In a large frying pan, heat a generous drizzle of olive oil over a high heat. Add the diced chicken, baby broccoli and carrot, then season and cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from the heat. Stir through the crushed black peppercorns, caramelised onion chutney, oyster sauce and a drizzle of soy sauce.


Divide the rice between bowls. Top with the pepper and onion chicken stir-fry. Garnish with the crushed peanuts.