Glazed Plum Chicken & Asian Greens Stir-Fry
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Glazed Plum Chicken & Asian Greens Stir-Fry

Glazed Plum Chicken & Asian Greens Stir-Fry

with Garlic Rice & Crispy Shallots

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

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

Garlic

1

Jasmine Rice

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

1

Carrot

1

Green Beans

1

Chicken Breast

1

Plum Sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1

Asian Greens

1

Sweet Soy Seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1

Cornflour

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

1

Crispy Shallots

1

Plant-Based Aioli

Not included in your delivery

1

olive oil

plant-based butter

water

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Nutritional Values

Energy (kJ)3639 kJ
Calories870 kcal
Fat30.5 g
of which saturates5.5 g
Carbohydrate108.2 g
of which sugars10.2 g
Dietary Fibre5.5 g
Protein46.1 g
Sodium1172 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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!

2

• Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

3

• 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.

4

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

5

• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. Add sauce mixture, tossing, until combined, 1 minute.

TIP: Add a drizzle more olive oil if necessary. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!

6

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