Black Pepper & Onion Prawn Stir-Fry
with Basmati Rice & Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Capsicum
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Onion Chutney
Cooking Steps
• 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.
• 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.
Custom Recipe: If you've upgraded to prawns, before cooking the veggies, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl, then cook the veggies as above. Return prawns to the pan with the sauces, stirring to combine.
• Divide basmati rice between bowls. Top with black pepper chicken stir-fry. • Sprinkle with crushed peanuts to serve.
