Plum & Oyster Sauce Chicken Stir-Fry

Name: Plum & Oyster Sauce Chicken Stir-Fry with Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 packet Asian greens; 1 packet green beans; 2 clove garlic; ½ Long Chilli; 1 packet chicken breast; 1 packet plum sauce; 1 packet oyster sauce; 1 tsp soy sauce; 20 g butter

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Sometimes it’s too hard to wait for something sweet, so we’ve come up with a plan. Satisfy those cravings with a plum sauce to make a sticky coating for seared chicken and tender veggies, then plate it up with some fluffy rice. Enjoy pleasing your tastebuds!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Milk

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 Time25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

carrot

1 packet

Asian greens

1 packet

green beans

2 clove

garlic

Long Chilli

1 packet

chicken breast

1 packet

plum sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soy;)

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2997 kJ

Calories716 kcal

Fat13.6 g

of which saturates7.6 g

Carbohydrate100.6 g

of which sugars12.4 g

Dietary Fibre23.4 g

Protein45 g

Sodium1548 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to saucepan.

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Trim and roughly chop green beans. Finely chop garlic. Thinly slice long chilli (if using). • Cut chicken breast into 2cm chunks. • In a small bowl, combine plum sauce, oyster sauce and the soy sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, until tender, 4-5 minutes. Add Asian greens and cook, until just wilted, 1-2 minutes. Season and transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium. Add cooked veggies then stir in sauce mixture, until slightly reduced, 1 minute. Season to taste.

• In a small microwave-safe bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. • Stir garlic butter through rice. Season to taste. • Divide garlic rice between bowls. Top with plum and oyster sauce chicken stir-fry. • Garnish with chilli (if using) to serve. Enjoy!