With a luscious sesame-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!
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.
oyster sauce(ContainsGluten, Molluscs)
sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
roasted peanuts(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
rice wine vinegar
water (for the sauce)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Trim and halve the snow peas. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, oyster sauce, soy sauce, brown sugar, rice wine vinegar, plain flour, water (for the sauce) and sesame seeds (see ingredients).
Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Cook the chicken until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. Transfer to a bowl.
Return the frying pan or wok to a high heat with a drizzle of olive oil. Add the onion, carrot and capsicum, then add a splash of water and cook until the veggies are starting to soften, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.
Return the chicken to the pan and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes. Stir through the roasted peanuts.
Divide the jasmine rice between bowls and top with the Chinese chicken stir-fry.