Express Double Chinese BBQ Chicken Stir-Fry
with Pre-Prepped Veg & Rapid Rice
With a luscious BBQ-spiked sauce and a smattering of crispy shallots to finish the dish, this veggie-loaded meal has all the delicious flavours of takeaway, except that it's so much better!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
660 g
Chicken Tenderloins
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Microwavable Basmati Rice
(Contains: Eggs, May contain traces of allergens, Soy;)
1 packet
Baby Spinach Leaves
1 packet
Broccoli
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing until tender, 6-7 minutes. In the last 2 minutes of cooking time, add baby spinach leaves and cook until just wilted, 1-2 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a small bowl, combine oyster sauce, the brown sugar and water. • Cut chicken tenderloins into 2 cm chunks. • In a large bowl, combine chicken, Asian BBQ seasoning and a drizzle of olive oil.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and Asian BBQ seasoning and cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Return cooked veggies to pan, stir in oyster sauce mixture and cook, until slightly thickened, 1-2 minutes. Season with pepper. • Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice between bowls. • Top with Chinese BBQ chicken and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
