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Easy Black Pepper Chicken Stir-Fry

Easy Black Pepper Chicken Stir-Fry

with Sweet Onion, Basmati Rice & Peanuts

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Lift your stir-fry game by whipping up a robust sauce for the juicy chicken and veggies. Simply reach for the black peppercorns, caramelised onion chutney and oyster sauce in your meal kit to make it happen!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuickEasy PrepKid Friendly
Allergens:GlutenMolluscsSoyPeanuts

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 bag

green beans

1

carrot

1 packet

black peppercorns

1 packet

diced chicken breast

1 packet

caramelised onion chutney

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Fat8.1 g
of which saturates1.7 g
Carbohydrate94.3 g
of which sugars25.1 g
Protein46.8 g
Sodium2653 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return to the saucepan.

2

• While the rice is cooking, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.

Little cooks: Have a go at crushing the peppercorns!

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced chicken breast, green beans and carrot with a pinch of salt and pepper, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. Remove from heat. • Add crushed peppercorns, caramelised onion chutney, oyster sauce and the soy sauce, stirring to combine.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Black peppercorns can be hot, add less if you’re sensitive to heat!

4

• Divide basmati rice between bowls. Top with black pepper and onion chicken stir-fry. • Sprinkle with crushed peanuts to serve.

Little cooks: Add the finishing touch by sprinkling over the peanuts!