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Oyster Sauce Chicken & Veggie Stir-Fry
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Oyster Sauce Chicken & Veggie Stir-Fry

Oyster Sauce 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 jasmine rice and oyster-glazed chicken, what more could you really want?

Tags:
Kid Friendly
Over 30g protein
Quick
Allergens:
Gluten
Mollusc
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1

zucchini

1 sachet

cornflour

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

1 packet

chicken thigh

1 bag

Broccoli & Carrot Mix

1 packet

ginger paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

½

Long Chilli (Optional)

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1 tbs

brown sugar

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Nutritional Values

Energy (kJ)3061 kJ
Fat19.1 g
of which saturates8.2 g
Carbohydrate96.8 g
of which sugars23.2 g
Protein40.5 g
Sodium2569 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, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and the water is absorbed, 12 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. • 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.

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 (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. • To pan with chicken, return veggies and add oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste.

4
4

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