Sesame Ginger Chicken Stir-Fry

Name: Sesame Ginger Chicken Stir-Fry with Veggies & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1.25 cup water; 1 packet jasmine rice; 2 clove garlic; ½ brown onion; 1 carrot; 1 capsicum; 1 bag snow peas; 1 packet chicken thigh; 1 packet soy-ginger stir-fry sauce; ½ packet mixed sesame seeds; 1 packet roasted peanuts

with Veggies & Peanuts

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With a luscious mixed sesame seed-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Sesame

•Soy

•Peanuts

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

2 clove

garlic

brown onion

carrot

capsicum

1 bag

snow peas

1 packet

chicken thigh

1 packet

soy-ginger stir-fry sauce

(Contains: Sesame, Soy;)

½ packet

mixed sesame seeds

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

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Milk, Tree Nuts, Sesame.)

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

Energy (kJ)3295 kJ

Fat23.4 g

of which saturates5.1 g

Carbohydrate92.7 g

of which sugars27.1 g

Protein45.1 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Add the water to a medium saucepan and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot into half-moons. Cut the red capsicum into bite-sized chunks. Trim and halve the snow peas. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, soy-ginger stir fry sauce, mixed sesame seeds (see ingredients) and a splash of water.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the chicken , tossing, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.

TIP: If the pan is getting crowded, cook the chicken in batches for best results!

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, capsicum and carrot, tossing, until tender, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.