Sticky Asian Chicken Stir-Fry
with Rice & Veggies
With a luscious umami sauce, fluffy jasmine rice and a rainbow of tasty veggies, this colourful 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 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
2
Garlic
330 g
Chicken Thigh
1 packet
Pea Pods
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring
to the boil. Add jasmine rice. Stir, cover with a
lid and reduce the heat to low. Cook for
10 minutes, then remove the pan from the heat.
• Keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• While the rice is cooking, finely chop garlic.
• Cut capsicum into bite-sized chunks.
• Trim and halve pea pods.
• Cut chicken thigh into 2cm pieces.
• In a small bowl, combine garlic, Asian
stir-fry sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook chicken, tossing, until
browned and cooked through, 5-6 minutes.
Season with salt and pepper. Transfer to a bowl.
TIP: Chicken is cooked through when it'’ no longer
pink inside!
• Return frying pan to medium heat with a drizzle
of olive oil. Cook capsicum, tossing, until
tender, 4-5 minutes.
• Add pea pods and cook, tossing regularly, until
tender, 1-2 minutes.
• Return chicken to the frying pan, then pour in
the Asian stir-fry sauce mixture. Cook, tossing,
until thickened slightly and well coated,
1-2 minutes.
• Divide rice between bowls.
• Top with the sticky Asian chicken stir-fry to
serve. Enjoy!
