Double Glazed Chicken & Green Veggie Stir-Fry
with Rice & Fresh Chilli
- Gluten
- Molluscs
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This veggie-studded stir-fry bowl is a dinnertime staple for the inner culinary chefs in all of us. With a bowl of fluffy jasmine rice and oyster-glazed chicken, what more could you really want?
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Broccoli
660 g
Chicken Thigh
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Ginger Paste
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Asian Greens
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
2 tsp
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice long chilli (if using). • Chop broccoli (including stalk!) into small florets. Roughly chop Asian greens. Cut chicken thigh into 2cm chunks. • In a large bowl, combine chicken and cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and cook, tossing, until softened, 5-6 minutes. In the last minute, add Asian greens and cook until wilted. Season and transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, shake off excess cornflour and cook chicken in batches, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. • To pan with chicken, return veggies and add oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste.
• Divide rice and oyster sauce chicken and veggie stir-fry between bowls. • Garnish with chilli. Tear over coriander (including stalk!) to serve. Enjoy!
