No Chop BBQ-Spiced Chicken & Veg Stir-Fry
with Instant Rice & Crispy Shallots
- Gluten
- Soy
- Wheat
- Molluscs
- Eggs
- May contain traces of allergens
With a luscious Asian 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!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs.)
1 packet
Baby Spinach Leaves
1
Broccoli Florets
330 g
Chicken Thigh
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, 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. • Slice chicken thigh into thin strips.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken strips and Asian BBQ seasoning, and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. • Return cooked veggies to pan, 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 rice between bowls. • Top with Chinese BBQ chicken and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
