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.
1 packet
Green Beans
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Garlic Paste
1 packet
Sweet Black Bean Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Crispy Shallots
330 g
Chicken Tenderloins
1
Spring Onion
1
Capsicum
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until almost tender, 10 minutes. Drain.
If you've swapped to chicken tenderloins, cut chicken into 2cm chunks.
----------CCM TEXT------------- • Meanwhile, thinly slice capsicum and spring onion. Trim green beans and roughly chop. Cut chicken tenderloins into 2cm chunks. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 3-4 minutes. • Add spring onion, garlic paste and then crack the egg into the pan and scramble until cooked through, 1 minute.
• To the frying pan, add cooked rice and Asian BBQ seasoning, stirring until combined, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.
Combine chicken with capsicum, cornflour, salt and pepper in the same way as the beef strips. Heat pan as above. Cook chicken until browned and cooked through (when no longer pink inside), 4-5 minutes. Continue with step.
----------CCM TEXT------------- • In a medium bowl, combine capsicum, chicken tenderloins and cornflour and a generous pinch of salt and pepper. • Wipe out frying pan and return to high heat with a generous drizzle of olive oil. • When oil is hot, shaking off excess flour, cook chicken and capsicum in batches until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add sweet black bean sauce, crushed black peppercorns, the soy sauce (for the sauce) and return all chicken and capsicum tossing to combine, 1 minute.
Top veggie fried rice with peppery black bean chicken.
----------CCM TEXT------------- • Top veggie fried rice with peppery black bean chicken. Spoon over sauce from pan to serve. • Sprinkle over crispy shallots to serve. Enjoy!