Chinese Chicken & Veggie Stir-Fry
with Garlic Rice & Crushed Peanuts
- Peanuts
- Gluten
- Sesame
- Soy
- Wheat
- Molluscs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Pea Pods
1
Zucchini
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Cut the zucchini into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice in half. Thinly slice the chicken breast into 1cm strips.
In a small bowl, combine the oyster sauce, soy sauce, and water (for the sauce).
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken breast and cook, tossing, for 3-4 minutes or until browned. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for best results!
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook until slightly softened, 3-4 minutes. Add the snow peas and ginger and cook for 1 minute, until fragrant and tender. Add the oyster sauce mixture and cook, stirring, for 1-2 minutes, or until slightly thickened. Return the chicken and add the sichuan garlic paste and a drizzle of rice wine vinegar to the pan and toss together until warmed through.
Divide the garlic rice and Chinese chicken stir-fry between bowls. Sprinkle with the crushed peanuts. Enjoy!
