Honey Ginger-Soy Chicken Stir Fry

Name: Honey Ginger-Soy Chicken Stir Fry with Veggies, Brown Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet brown rice; 1 capsicum; 1 bag green beans; 3 clove garlic; 1 tbs honey; 1 packet chicken mince; ½ packet ginger paste; 1 packet crushed peanuts; 1 bag Asian greens; ½ Long Chilli; 2 packet Japanese dressing; 1 tbs low sodium soy sauce

with Veggies, Brown Rice & Peanuts

4.0(432)

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Calories

:

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Protein

:

40.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Climate Superstar

Allergens:

Peanuts
Sesame
Soy
Gluten/Gluten
Gluten
Milk
Sesame
Soy
May contain traces of allergens
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

When honey, ginger, soy and a hot pan collide, you get a deliciously caramelised chicken stir-fry. Serve with medley of veggies and a bed of wholegrain brown rice, perfect for soaking up any extra sauce. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

brown rice

1

capsicum

1 bag

green beans

3 clove

garlic

1 packet

chicken mince

½ packet

ginger paste

1 packet

crushed peanuts

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

1 bag

Asian greens

½

Long Chilli

2 packet

Japanese dressing

(Contains: Sesame, Soy;)

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

low sodium soy sauce

(Contains: Soy, Gluten/Gluten;)

Nutritional Values

Energy (kJ)2637 kJ

Fat21.3 g

of which saturates2.7 g

Carbohydrate64.7 g

of which sugars17.6 g

Protein40.9 g

Sodium681 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add brown rice and a generous pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. • Drain and return to saucepan.

2

• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop Asian greens. Trim green beans and slice in into thirds. • Finely chop garlic. Thinly slice long chilli (if using). • In a small bowl, combine the low sodium soy sauce, the honey and Japanese-style dressing.

3

• When rice has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • Cook chicken mince, breaking up with spoon, until just browned, 3-4 minutes. • Add garlic and ginger paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then set aside.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum and green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted 1-2 minutes.