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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
Allergens:MolluscsGlutenSoyPeanuts

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

baby broccoli

1 packet

basmati rice

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

1

carrot

½ sachet

Black Peppercorns

1 tub

caramelised onion chutney

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

crushed peanuts

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

1 packet

diced chicken

Not included in your delivery

olive oil

drizzle

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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