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Lean Chinese Chicken & Veg-Packed Rice

Lean Chinese Chicken & Veg-Packed Rice

Rating
4rating out of 5

(1143 reviews from our customers)

Prep Time

20 min

Cuisine

Asian

"If you're craving a Chinese but fancy something lighter, this easy option is a great wholesome twist. You'll pack brown rice with gingery veg, and serve it with lean chicken breast and sweet hoisin sauce."

Prep Time

20 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
brown-rice
130g brown rice
Red-chilli
1 red chilli
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
large British chicken breast
1 large British chicken breast fillet
Pak-choi
200g pak choi
Kale
80g shredded kale
Hoisin-sauce
1 hoisin sauce sachet (40g) †
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
Cornflour
3g cornflour
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g brown rice
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 large British chicken breast fillet
  • 200g pak choi
  • 80g shredded kale
  • 1 hoisin sauce sachet (40g)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 3g cornflour
Typical Values per 100g per serving
Energy 492 kJ
116 kcal
2026 kJ
478 kcal
Fat
of which saturates
1.1 g
0.3 g
4.7 g
1 g
Carbohydrate
of which sugars
15.9 g
2.6 g
65.6 g
10.7 g
Fibre 1.1 g 4.5 g
Protein 11.3 g 46.4 g
Salt 0.45 g 1.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g brown rice
brown basmati rice (100%)
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 large British chicken breast fillet
chicken breast fillet (100%)
200g pak choi
pak choi
80g shredded kale
kale(100%)
1 hoisin sauce sachet (40g)
water, sugar, white miso paste (soya), cornflour, garlic puree, caramelised sugar syrup, 5 spice, rice vinegar, chilli puree, yeast extract , salt, citric acid
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once the brown rice is cooked, drain and keep it in the sieve, reserving the pot

2

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the chicken pieces and cook for 2-3 min on each side, or until browned

3

While the chicken is cooking, combine the hoisin sauce, cornflour, soy sauce and rice vinegar with 75ml [130ml] water – this is your hoisin sauce

Once the chicken has browned, reduce the heat to medium and add the hoisin sauce

Cook, covered, for a further 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened - this is your Chinese chicken

4

Chop the roots from the pak choi and separate the leaves, discarding the roots

Chop any larger leaves in half

5

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

6

Return the reserved pot to a high heat with 1/2 tbsp [1 tbsp] vegetable oil

Once hot, add the shredded kale and pak choi with a pinch of salt and cook for 2-3 min or until starting to wilt

Add the chopped gingergarlic and cooked brown rice and cook for a further 1-2 min or until everything is well combined - this is your veg-packed rice

7

Slice the red chilli[es] into rounds

Slice the Chinese chicken

8

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Serve the sliced Chinese chicken over the veg-packed rice

Drizzle over any remaining hoisin sauce and garnish with the chilli rounds (can't handle the heat? Go easy!)

Enjoy

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