Hoisin Chicken & Plum Stir-Fry

Hoisin Chicken & Plum Stir-Fry

with Zesty Rice

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The wonderful Rick Stein is one of André’s favourite chefs. Watching Rick’s show one evening, he was very taken with a cracking looking Asian pork belly. Inspired (and ravenous), André was dismayed to find he had no pork but wasn't going to let a little thing like that stand between him and a delicious dinner and this hoisin chicken stir-fry was born. Never have we been happier about an understocked fridge!


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

1 sachet

Chicken Stock Powder


150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

2 unit(s)


1 pack(s)

Bok Choy

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)


1 sachet

Hoisin Sauce


1 sachet

Ketjap Manis


1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Energy (kcal)660 kcal
Fat15 g
of which saturates4 g
Carbohydrate93 g
of which sugars28 g
Protein40 g
Salt4 g
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken thigh and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plums pieces to the pan with the chicken and continue cooking for a minute.


While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop half the lime into wedges.


Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.


Stir in the hoisin sauce, ketjap manis, soy sauce and honey. Add 1 tbsp water per person and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Fluff the rice up with a fork and stir through the lime zest. Share the rice between your bowls and top with the stir-fry. Finish with a sprinkle of spring onion and add a lime wedge for squeezing over. Enjoy!