Lemon Pepper Chicken & Veggie Stir-Fry
with Rapid Rice
- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- May contain traces of allergens
In this easy-peasy stir-fry, sweet chilli and oyster sauce provide the perfect ratio of sweet to savoury flavours, which the juicy chicken breast strips and crisp veggies soak up like a treat. Dig in!
Ingredients
1 packet
Asian Greens
1
Chicken Breast Strips
1 packet
Trimmed Green Beans
1 sachet
Lemon Pepper Seasoning
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sweet Chilli Sauce
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Roughly chop Asian greens. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. • Transfer chicken to a plate. Season with salt and pepper, then cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans until just tender, 3-4 minutes. • Add Asian greens and lemon pepper seasoning and cook until softened and fragrant, 1-2 minutes. • Remove pan from heat. Add sweet chilli sauce, oyster sauce and a splash of water. Return chicken (and any resting juices!) to the pan. Stir until combined and heated through.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide instant rice between bowls. Top with lemon pepper chicken stir-fry to serve. Enjoy!
