Oyster Chicken

Name: Oyster Chicken with Sesame & Ginger Greens
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup brown rice; 1 knob ginger; 1 birdseye chilli; 1 head broccoli; 100 g snow peas; ½ lemon; 3 cup water; 2 fillet chicken breast; 2 tbs oyster sauce; 1 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs warm water; 2 tsp sesame seeds; 2 tsp sesame oil; 2 tsp vegetable oil

with Sesame & Ginger Greens

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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!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Sesame

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

¾ cup

brown rice

1 knob

ginger

birdseye chilli

1 head

broccoli

100 g

snow peas

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

Nutritional Values

per serving

Calories2930 kcal

Fat21.1 g

of which saturates4.2 g

Carbohydrate64.8 g

of which sugars8.3 g

Protein53.2 g

Sodium1560 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Peeler

•Saucepan

•Plate

•Aluminum Foil

•Bowl

•Pan

•Paper Towel

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.