Our Plans
Plant-Based Satay Chick’n & Veggie Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Plant-Based Satay Chick’n & Veggie Stir-Fry

Plant-Based Satay Chick’n & Veggie Stir-Fry

with Rice & Crushed Peanuts

Fluffy basmati rice does the most when soaking up a hearty stir-fry mixture. This one gets five stars with the addition of plant-based chicken strips, crushed peanuts and chilli flakes!

Tags:
Plant Based
Quick
Climate Superstar
Allergens:
Peanut
Gluten
Soy
Sulphites
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

capsicum

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 packet

Plant-Based Fish Sauce

(Contains Gluten, Soy, Sulphites, Wheat;)

1 bag

Carrot & Zucchini Mix

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 sachet

satay seasoning

1 packet

coconut milk

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

pinch

chilli flakes

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

2 tbs

boiling water

½ cup

water (for the sauce)

sideBannerName

Nutritional Values

Energy (kJ)3805 kJ
Fat38.7 g
of which saturates17.7 g
Carbohydrate88.4 g
of which sugars21.7 g
Protein47.8 g
Sodium2832 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2
2

• Meanwhile, cut capsicum into bite-sized chunks. • In a small heatproof bowl, combine peanut butter, plant-based fish sauce, the soy sauce, the brown sugar and the boiling water (2 tbs for 2 people / 1/4 cup for 4 people). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix and capsicum, tossing, until just tender, 2-3 minutes.

3
3

• To the veggies, add plant-based chicken strips and cook, tossing, until browned, 4-5 minutes. • Stir in satay seasoning, coconut milk, peanut butter sauce mixture and the water and cook until thickened, 1-2 minutes. • Stir through baby spinach leaves and cook until wilted and combined.

4
4

• Divide rice between bowls. Top with satay chick'n stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!