Easy Black Bean Chicken & Sesame Veggie Stir-Fry

Name: Easy Black Bean Chicken & Sesame Veggie Stir-Fry with Garlic-Corn Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 1 tin sweetcorn; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 packet cornflour; 1 sachet mixed sesame seeds; 1 packet oyster sauce; 1 packet chicken tenderloins; 1 bag Green Veg Mix; 1 packet sweet black bean sauce

with Garlic-Corn Rice

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This stir-fry doesn't fall short on flavour. Together the black bean sauce and oyster sauce create a delightful balance of sweet and savoury flavours, which the juicy chicken and vibrant veggies happily soak up. The corn-studded rice completes the dish, giving you a burst of sweet, buttery flavour with each bite.

Allergens:

Milk

•Sesame

•Gluten

•Molluscs

•Wheat

•Soy

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 tin

sweetcorn

1 packet

jasmine rice

carrot

1 sachet

mixed sesame seeds

1 packet

oyster sauce

1 packet

chicken tenderloins

1 bag

Green Veg Mix

1 packet

sweet black bean sauce

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1 packet

cornflour

Nutritional Values

Energy (kJ)3327 kJ

Fat16.1 g

of which saturates7.1 g

Carbohydrate104.3 g

of which sugars18.9 g

Protein51.7 g

Sodium1768 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Drain sweetcorn. Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook corn and 1/2 the garlic until lightly browned and fragrant, 2-3 minutes. • Add the water and a generous pinch of salt, then 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. • Keep covered until rice is tender and 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, cut carrot into thin sticks. • In a small bowl, combine oyster sauce and sweet black bean sauce. • In a medium bowl, combine cornflour, mixed sesame seeds (reserve a pinch for garnish!) and a generous pinch of salt and pepper. • When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green veg mix and carrot, tossing, until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• To the cornflour mixture, add chicken strips, tossing to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, until browned and cooked through (no longer pink inside), 3-4 minutes each side. Remove from heat. • Return all chicken to the pan. • Add cooked veggies and sauce mixture, tossing to combine.

TIP: Cook the chicken in batches if your pan is getting crowded.