Easy Chinese Chicken & Stir-Fried Sesame Greens
with Steamed Rice
This Chinese chicken is a veritable symphony of flavour, so don’t be afraid to pump up the volume on your favourite ingredients. If you’re a lime worshipper (like us), throw the juice from the whole thing into your sauce. If it’s not your thing, hold back. It’s your masterpiece after all!
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.
Ingredients
2 clove
garlic
1 knob
ginger
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1
lime
2 packet
jasmine rice
½ sachet
Chinese five spice
(May be present: Gluten. )
¼ cup
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Free Range Chicken Thighs
1 head
broccoli
1 bag
green beans
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
½ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
warm water
2.75 cup
water
olive oil
Nutritional Values
Utensils
Instructions
Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. Tip: Don’t lift the lid while the rice is resting so you don’t lose any steam!
While the rice is cooking, peel and finely grate the ginger and garlic. Tip: Use the edge of a teaspoon to gently scrape the skin off the ginger. Slice the lime into wedges. Slice the free-range chicken thigh into 1 cm thick strips. Chop the broccoli into 1 cm florets. Trim the ends of the green beans and slice in half.
In a small bowl, combine the soy sauce, ginger, garlic, warm water (for the sauce) and kecap manis. Squeeze over the juice from a lime wedge and set aside. Tip: Add as much or as little lime juice as you like depending on your taste preference.
In a medium bowl, combine the Chinese five spice (use suggested amount), cornflour and a good pinch of salt and pepper. Add the chicken strips and toss to coat. Set aside on a plate, ready to fry!
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. Add 1/2 of the coated chicken strips and cook, tossing regularly, for 4-5 minutes, or until golden. Set aside on a paper towel-lined plate to soak up excess oil. Repeat with the remaining chicken strips. Return the same pan to the heat and add another a drizzle of olive oil. Add the broccoli, green beans and sesame seeds to the pan and cook for 4-5 minutes, or until just tender. Return the chicken to the pan, add the soy-ginger sauce and stir to combine.
Divide the steamed rice, Chinese chicken and stir-fried sesame greens between bowls. Spoon over any extra sauce from the pan.
