Easy Pepper & Onion Chicken Stir-Fry
with Crushed Peanuts & Rapid Rice
- Molluscs
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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*
Ingredients
1 bunch
baby broccoli
1 packet
basmati rice
1
carrot
½ sachet
black peppercorns
1 tub
Caramelised Onion Chutney
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Diced Chicken
Not included in your delivery
olive oil
drizzle
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising its taste and peppery kick. Some found the oyster sauce and onion chutney combination too strong or salty.
- Ease of prep: Customers appreciated how quick and easy this recipe was to prepare, making it a convenient weeknight option.
- Suggestions: Consider reducing the amount of peppercorns for a milder heat, especially for children. Adding extra vegetables can enhance the dish.
- Portions: Several reviewers mentioned wanting more sauce and a better balance between vegetables and meat in the portions.
