Easy Black Pepper Chicken Stir-Fry
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Easy Black Pepper Chicken Stir-Fry

Easy Black Pepper Chicken Stir-Fry

with Sweet Onion, Basmati Rice & Peanuts

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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Under 650kcal
Quick
Easy Prep
Kid Friendly
Allergens:
Gluten
Mollusc
Wheat
Soy
Peanut

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
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 bunch

Asian greens

1

carrot

1 packet

black peppercorns

1 packet

diced chicken breast

1 packet

caramelised onion chutney

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

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

1 tsp

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

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

Medium Pan
Large Non-Stick Pan

Instructions

1
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
2

• While the rice is cooking, roughly chop Asian greens. 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
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced chicken breast and carrot with a pinch of salt and pepper, tossing occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Asian greens and cook until wilted, 1-2 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
4

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

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