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

Black Pepper Chicken Stir-Fry

with Rice & Crispy Shallots

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.

Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Quick
Allergens:
Gluten
Mollusc
Wheat

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 bag

green beans

1

carrot

½ sachet

black peppercorns

1 packet

chicken tenderloins

1 packet

onion chutney

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

crispy shallots

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2702 kJ
Fat8.1 g
of which saturates1.7 g
Carbohydrate92.1 g
of which sugars24.9 g
Protein47.9 g
Sodium2542 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying 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 high heat until tender, 12 minutes. • Drain, then return to the saucepan.

2
2

• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Cut chicken tenderloins into 2cm chunks.

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 chicken, green beans and carrot with a pinch of salt, tossing occasionally, until cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat. Add crushed peppercorns, onion chutney, oyster sauce and a dash of water, stirring to combine.

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 crispy shallots to serve.

Little cooks: Add the finishing touch by sprinkling over the crispy shallots!