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Chicken & Basil Stir-Fry

Chicken & Basil Stir-Fry

with Jasmine Rice

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You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken, basil and fresh veggies, you’ll be racing to finish the bowl! Sticky kecap manis finishes off a perfect Asian dish that’s here to spice up your mid week routine.

Allergens:GlutenSoySulphitesFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 packet

chicken thigh

1

red onion

1

carrot

1 bag

snow peas

2 clove

garlic

1 knob

ginger

2 tbs

kecap manis

(ContainsGluten, Soy, Sulphites)

1 bunch

basil

Not included in your delivery

3 cup

water

2 tsp

vegetable oil

1 tsp

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat17.3 g
of which saturates4.5 g
Carbohydrate95.8 g
of which sugars28.2 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium875 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Saucepan
Strainer
Wok
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well. Chop the chicken thighs into 2 cm chunks. Finely slice the red onion, and peel the carrot and cut into discs. Trim the snow peas, peel and crush the garlic, and peel and grate the ginger. Pick the basil leaves and roughly chop.

2

Place the Jasmine rice and the water in a medium saucepan, stir briefly to stop the rice sticking together, and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

3

Meanwhile heat the vegetable oil in a large wok or frying pan over a high heat. Add the chicken and cook, stir frying, for 2-3 minutes, or until browned. Set aside.

4

Place the same wok back over a high heat. Add the red onion, carrot and snow peas. Cook, stirring, for 2 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant. Return the chicken to the wok with the kecap manis and fish sauce and stir fry for 1 minute. Stir through the basil and then remove from the heat.

5

To serve, divide the rice and stir-fry between bowls. Drizzle any excess sauce over the rice.