Sweet Black Bean Chicken & Capsicum
with Veggie Fried Rice
This stir-fry doesn't fall short on flavour. Together the black bean sauce sauce and soy sauce create a delightful balance of sweet and savoury flavours, which the juicy chicken and vibrant veggies happily soak up. The fluffy rice and crispy shallots complete the dish, giving you some major crunch action as well!
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
basmati rice
1
Capsicum
1 sprig
spring onion
1 bag
green beans
1 packet
garlic paste
1 sachet
Asian BBQ Seasoning
1 packet
chicken tenderloins
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, thinly slice capsicum and spring onion. • Trim green beans and roughly chop. Cut chicken tenderloins into 2cm chunks.
• 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.
• In a medium bowl, combine capsicum, chicken tenderloins 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, cook chicken and capsicum in batches until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add sweet black bean sauce, the soy sauce and return all chicken and capsicum tossing to combine, 1 minute.
• Top veggie fried rice with black bean chicken. Spoon over sauce from pan to serve. • Sprinkle over crispy shallots to serve. Enjoy!
