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

Quick Black Pepper Chicken Stir-Fry

with Rice & Crushed 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.

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

jasmine rice

1

capsicum

½ sachet

black peppercorns

1 bag

green beans

1 packet

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. )

1 packet

chicken tenderloins

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2706 kJ
Fat8.4 g
of which saturates1.7 g
Carbohydrate90.7 g
of which sugars23.8 g
Protein48.8 g
Sodium2503 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• To a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until rice is tender and all the water has absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, trim and halve green beans. • Thinly slice capsicum. • 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.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, green beans and capsicum with a pinch of salt, tossing occasionally, until chicken is browned and 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 jasmine rice between bowls. • Top with black pepper chicken stir-fry. • Sprinkle with crushed peanuts to serve. Enjoy!