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Quick Hoisin Chicken & Veggie Stir-Fry
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Quick Hoisin Chicken & Veggie Stir-Fry

Quick Hoisin Chicken & Veggie Stir-Fry

with Rice & Fresh Chilli

This veggie-studded stir-fry bowl is a dinnertime staple for the inner culinary chefs in all of us. With a bowl of fluffy basmati rice and hoisin-glazed chicken, what more could you really want?

Tags:
Kid Friendly
Quick
Allergens:
Sesame
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

zucchini

½

long red chilli (optional)

1 packet

chicken thigh

1 packet

cornflour

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

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 packet

Broccoli & Carrot Mix

1 packet

ginger paste

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

½ tbs

rice wine vinegar

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)3059 kJ
Fat21.1 g
of which saturates8.5 g
Carbohydrate93.6 g
of which sugars18.5 g
Protein39 g
Sodium1257 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

2
2

• Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. Combine in a medium bowl with cornflour. • In a small bowl, combine hoisin sauce, the rice wine vinegar and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli & carrot mix, tossing, until tender, 6-8 minutes. Season and transfer to a bowl.

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

3
3

• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. • To pan with chicken, return veggies and add hoisin mixture and a splash of water, tossing to combine, 1 minute. Season to taste.

4
4

• Divide rice and hoisin chicken and veggie stir-fry between bowls. • Top with chilli to serve. Enjoy!