Quick Oyster Sauce Chicken & Veggie Stir-Fry

Name: Quick Oyster Sauce Chicken & Veggie Stir-Fry with Rice & Fresh Chilli
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 zucchini; 1 packet chicken breast; 1 bag Broccoli & Carrot Mix; 1 packet ginger paste; 1 packet cornflour; 1 packet oyster sauce; 2 tbs brown sugar; ½ Long Chilli

with Rice & Fresh Chilli

Get up to $200 off!

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 oyster-glazed chicken, what more could you really want?

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Molluscs

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

zucchini

1 packet

chicken breast

1 bag

Broccoli & Carrot Mix

1 packet

ginger paste

1 packet

cornflour

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

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

Long Chilli

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

2 tbs

brown sugar

Nutritional Values

Energy (kJ)3005 kJ

Fat16.4 g

of which saturates7.4 g

Carbohydrate96.8 g

of which sugars23.2 g

Protein42.8 g

Sodium2559 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!

• Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using). • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken and cornflour. • 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.

• 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 and add ginger paste and cook, until fragrant, 1 minute. • To pan with chicken, add cooked veggies, oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste.