Glazed Plum Chicken & Asian Greens Stir-Fry

Name: Glazed Plum Chicken & Asian Greens Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter; 1 cup water; 1 packet Jasmine Rice; 1 Carrot; 1 packet Green Beans; 1 packet Chicken Breast; 1 tsp vinegar (white wine or rice wine); 1 packet Asian greens; 1 sachet sweet soy seasoning; 1 sachet cornflour; 1 sachet crispy shallots; 1 packet plant-based aioli

with Garlic Rice & Crispy Shallots

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Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender chicken dish. With fragrant rice and a sprinkling of crispy shallots, it's the little things that make this one stand out from the crowd!

Allergens:

Gluten

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

Jasmine Rice

(May be present: Wheat, Gluten, Soy.)

Carrot

1 packet

Green Beans

1 packet

Chicken Breast

1 packet

Asian greens

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 sachet

cornflour

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 sachet

crispy shallots

1 packet

plant-based aioli

Not included in your delivery

olive oil

20 g

plant-based butter

1 cup

water

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3639 kJ

Calories896 kcal

Fat30.5 g

of which saturates5.5 g

Carbohydrate108.2 g

of which sugars10.2 g

Dietary Fibre25 g

Protein46.1 g

Sodium1172 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Cut chicken breast into 2cm chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and green beans until tender, 4-6 minutes. • Add remaining garlic and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Meanwhile, in a large bowl, combine chicken, sweet soy seasoning, cornflour and a pinch of salt and pepper.

• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off chicken then cook chicken, tossing occasionally, until browned, 5-6 minutes. Add sauce mixture, tossing, until coated and warmed through, 1 minute.

TIP: Add a drizzle more olive oil if necessary!

• Divide garlic rice between bowls. Top with veggies and glazed plum chicken. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. • Serve with plant-based aioli. Enjoy!