Peanut-Hoisin Chicken Stir-Fry

Swap to veg protein

with Bok Choy and Peppers

10 min

Difficulty: 2/3

Asian

Feeling nutty today? This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats juicy chicken, served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Peanuts

Utensils

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Tags

Climate-conscious

Ingredients

Chicken Thighs

280 g

Basmati Rice

0.75 cup

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Hoisin Sauce

4 tbsp

Peanut Butter

2 unit(s)

Moo Shu Spice Blend

1 tbsp

Seasoned Rice Vinegar

1 tbsp

Pepper

0.125 tsp

Oil

1.5 tbsp

Salt

0.25 tsp

Unsalted Butter

1 tbsp

Preparation

Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove the pot from heat. Set aside, still covered.

While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Core, then cut pepper into 1/2-inch pieces.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until starting to soften, 1 min.
Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend and 1/2 cup (1 cup) warm water to a small bowl.
Season with salt and pepper, then whisk until smooth.

Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.)
Cook, stirring occasionally, until chicken is golden-brown, 4-6 min.
Add sauce to the pan. Bring to a boil.
Once boiling, reduce heat to medium-low.
Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 4-6 min.** Remove from heat.