Umami Chicken & Mushroom Veggie Stir-Fry
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Umami Chicken & Mushroom Veggie Stir-Fry

Umami Chicken & Mushroom Veggie Stir-Fry

with Rice & Peanuts

A zap of garlic, a dollop of umami paste and a sprinkle of crushed peanuts makes this irresistible veggie stir-fry come to life before your eyes. Serve with a bed of fluffy rice for a well-rounded dinner winner whipped up in a flash.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Over 30g protein
Allergens:
Soy
•Gluten
•Wheat
•Peanut

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 Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

(May be present: Wheat, Gluten, Soy. )

1

broccoli

1 packet

green beans

1

carrot

1 clove

garlic

1 packet

Umami Paste

(Contains Soy, Gluten, Wheat;)

1 sachet

asian bbq seasoning

(Contains Gluten, Soy, Wheat;)

1 packet

sliced mushrooms

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

chicken breast

Not included in your delivery

olive oil

1 cup

water (for the rice)

â…“ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)1927 kJ
Calories460 kcal
Fat6.7 g
of which saturates1.8 g
Carbohydrate77.2 g
of which sugars12.4 g
Dietary Fibre12.2 g
Protein20.2 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Rinse and drain rice. Add the water (for the rice) to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Finely chop garlic. • In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce). • Cut chicken into small chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm. • Return pan to high heat with a drizzle of olive oil. Cook sliced mushrooms, broccoli, green beans and carrot, tossing, until just tender, 6-8 minutes. • Add garlic and cook, until fragrant, 1 minute. • Reduce heat to medium and add umami paste mixture, tossing until well combined, 1 minute. Season with pepper

4
4

• Divide rice between bowls. • Top with chicken, umami mushroom and broccoli stir-fry. • Sprinkle crushed peanuts to serve. Enjoy!