Double Lemon Pepper Plant-Based Chick'n Stir Fry
with Garlic Rice & Veggies
You really can't beat a rice bowl, especially when it's bringing colour, flavour and crunch to the table. This dish is no different, packed with lemon-pepper seasoning which coats the chick'n to perfection. It's also bursting with the brightest zucchini and green beans we could find and is all topped with some crushed peanuts for crunch!
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
3 clove
garlic
1 packet
jasmine rice
1
zucchini
1 packet
green beans
1 packet
sweet chilli sauce
2 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 sachet
lemon pepper seasoning
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. )
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, slice zucchini into half-moons. • Trim and halve green beans. • In a small bowl, combine sweet chilli sauce, the soy sauce, vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and green beans, stirring, until softened, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, in batches, until browned, 4-5 minutes.
• To plant-based chicken strips, add lemon pepper seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat and stir in sweet chilli sauce mixture, until coated.
• Divide garlic rice and veggies between bowls. • Top rice with lemon pepper plant-based chicken. • Sprinkle over crushed peanuts to serve. Enjoy!
