Oyster Chicken
with Sesame & Ginger Greens- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Three classic Chinese flavours form the basis of this simple supper that doesn’t skimp on flavour. Tasty slices of chicken in oyster sauce would be the highlight of this dish. But there’s also just cooked tender broccoli and peas in feisty ginger and nutty sesame on your plate. You’ll have to be the judge of what tastes best!
Ingredients
¾ cup
brown rice
1 knob
ginger
1
birdseye chilli
1 head
broccoli
100 g
snow peas
½
lemon
2 fillet
chicken breast
2 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
2 tsp
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
3 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
1 tbs
warm water
2 tsp
sesame oil
(Contains: Sesame;)
2 tsp
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, rinse the brown rice well. Peel and finely grate the ginger. Deseed and finely slice the birdseye chili. Cut the broccoli into small florets and trim the snow peas. Juice the lemon.
Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until rice is soft.
Meanwhile, coat the chicken breast in the oyster sauce and set aside on a plate.
Heat the sesame oil in a medium frying pan over a medium-high heat. Add the ginger and half of the birdseye chilli and cook, stirring, for 1 minute or until fragrant. Add the broccoli, snow peas, salt-reduced soy sauce and the warm water and cook, stirring, for 2-3 minutes or until the vegetables are just tender. Add the lemon juice and the sesame seeds and then remove from the heat. Transfer the vegetables to a medium bowl and cover with foil to keep warm. Set aside. Wipe the pan clean with a paper towel.
Heat the vegetable oil in the same frying pan over a medium high heat. Add the marinated chicken breast and cook for 3-4 minutes on each side or until cooked through. Slice the chicken breast into 1 cm thick slices.
To serve, divide the brown rice, vegetables and oyster chicken between plates. Garnish with the remaining birdseye chilli.
