Solo: Chicken Stir-Fry with Rice

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Solo: Chicken Stir-Fry with Rice

Quick, easy and super tasty chicken stir fry - flavoured with garlic, ginger, hoisin and soy sauce. Broccoli and red peppers add delicious crunch. Served with jasmine rice.

Ingredients to serve 1

  • 200g x free range chicken fillets
  • ¼ head x broccoli – cut into long pieces, use the stem too
  • ½ x onions – peel and cut into big chunks
  • 5g x fresh ginger – peel and slice finely
  • ½ clove x garlic – peel and slice finely
  • ½ x red pepper – slice finely
  • 1 tbsp x soy sauce
  • ½ tbsp x hoisin sauce
  • ½ tbsp x sesame seeds
  • ¼ cup x jasmine rice
  • ¾ tbsp x olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup for 1) with a pinch of salt and boil gently for 15 minutes until cooked, but with a slight bite. Drain and keep warm in a colander over hot water. Transfer to a bowl.

Step 3

Place a small pan on high heat and dry toast the sesame seeds until lightly browned - about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Heat olive oil in a pan or wok on medium to high and stir fry the garlic, ginger and onions. Once they are cooked and translucent add the chicken and stir fry for 3 to 4 minutes.

Step 5

Add the broccoli and red pepper, then stir fry for 2 to 3 minutes till tender but with a slight crunch. Add the soy sauce and the hoisin sauce and cook for another 3 minutes. If you need to add a little water, you can.

Step 6

To serve, place the rice and chicken stir fry on the plate and sprinkle the toasted sesame seeds on top.