Shortcut Chinese Chicken & Veggie Stir-Fry
with Rapid Rice & Crispy Shallots- Gluten
- Soy
- Wheat
- Molluscs
- Eggs
- May contain traces of allergens
With a luscious BBQ-spiked sauce and a smattering of crispy shallots to finish the dish, this veggie-loaded meal has all the delicious flavours of takeaway, except that it's so much better! This recipe is under 650kcal per serving.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
330 g
Chicken Tenderloins
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Microwavable Basmati Rice
(Contains: Eggs, May contain traces of allergens, Soy;)
1 packet
Baby Spinach Leaves
1 packet
Broccoli
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
¼ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets, tossing until tender, 6-7 minutes.
• In the last 2 minutes of cooking time, add baby spinach leaves and cook until
just wilted, 1-2 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a small bowl, combine oyster sauce, the brown sugar and water.
• Cut chicken tenderloins into 2cm chunks.
• In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of
olive oil.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add
chicken and cook, tossing occasionally, until browned and cooked through (when
no longer pink inside), 5-6 minutes.
• Return cooked veggies to pan, then stir in oyster sauce mixture and cook, until
slightly thickened, 1-2 minutes. Season with pepper.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice between bowls.
• Top with Chinese chicken and veggie stir-fry.
• Sprinkle over crispy shallots to serve. Enjoy!
