Easy Chinese Chicken & Stir-Fried Sesame Greens
with Steamed Rice- Soy
- Gluten
- Sulphites
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This Chinese chicken is a veritable symphony of flavour, so don’t be afraid to pump up the volume on your favourite ingredients. If you’re a lime worshipper (like us), throw the juice from the whole thing into your sauce. If it’s not your thing, hold back. It’s your masterpiece after all!
Ingredients
2 clove
garlic
1 knob
ginger
1 sachet
kecap manis
(Contains: Soy, Gluten, Sulphites, Wheat;)
1
lime
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½ sachet
Chinese five spice
(May be present: Gluten.)
¼ cup
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Free Range Chicken Thighs
1 head
broccoli
1 bag
green beans
1 sachet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
½ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
warm water
2.75 cup
water
olive oil
Utensils
Cooking Steps
Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. Tip: Don’t lift the lid while the rice is resting so you don’t lose any steam!
While the rice is cooking, peel and finely grate the ginger and garlic. Tip: Use the edge of a teaspoon to gently scrape the skin off the ginger. Slice the lime into wedges. Slice the free-range chicken thigh into 1 cm thick strips. Chop the broccoli into 1 cm florets. Trim the ends of the green beans and slice in half.
In a small bowl, combine the soy sauce, ginger, garlic, warm water (for the sauce) and kecap manis. Squeeze over the juice from a lime wedge and set aside. Tip: Add as much or as little lime juice as you like depending on your taste preference.
In a medium bowl, combine the Chinese five spice (use suggested amount), cornflour and a good pinch of salt and pepper. Add the chicken strips and toss to coat. Set aside on a plate, ready to fry!
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. Add 1/2 of the coated chicken strips and cook, tossing regularly, for 4-5 minutes, or until golden. Set aside on a paper towel-lined plate to soak up excess oil. Repeat with the remaining chicken strips. Return the same pan to the heat and add another a drizzle of olive oil. Add the broccoli, green beans and sesame seeds to the pan and cook for 4-5 minutes, or until just tender. Return the chicken to the pan, add the soy-ginger sauce and stir to combine.
Divide the steamed rice, Chinese chicken and stir-fried sesame greens between bowls. Spoon over any extra sauce from the pan.
