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: Japanese
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 zucchini; ½ Long Chilli (Optional); 1 packet chicken thigh; 1 sachet cornflour; 1 bag Broccoli & Carrot Mix; 1 packet ginger paste; 1 packet oyster sauce; 1 tbs brown sugar

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

•Over 30g protein

Allergens:

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

jasmine rice

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

zucchini

Long Chilli (Optional)

1 packet

chicken thigh

1 sachet

cornflour

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

1 bag

Broccoli & Carrot Mix

1 packet

ginger paste

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

brown sugar

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 Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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!

• 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.

• 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.