Sesame Ginger Chicken Stir-Fry

Name: Sesame Ginger Chicken Stir-Fry with Rice & Veggies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 sachet Mixed Sesame Seeds; 1 packet Asian Stir-Fry Sauce; 2 Garlic; 330 g Chicken Thigh; 1 packet Crushed Peanuts; 1 packet Pea Pods; 1 packet Jasmine Rice; 1 Capsicum; 1 Brown Onion; 1 Carrot; 1 drizzle olive oil; 1.25 cup water

with Rice & Veggies

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With a luscious soy-ginger sauce, fluffy jasmine rice and a rainbow of tasty veggies, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!

Tags:

Family

Allergens:

Sesame

•Gluten

•Soy

•Wheat

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mixed Sesame Seeds

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

1 packet

Asian Stir-Fry Sauce

(Contains: Gluten, Soy, Wheat;)

Garlic

330 g

Chicken Thigh

1 packet

Crushed Peanuts

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

1 packet

Pea Pods

1 packet

Jasmine Rice

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

Capsicum

Brown Onion

Carrot

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

Nutritional Values

Calories752 kcal

Energy (kJ)3150 kJ

Fat22.6 g

of which saturates5.3 g

Carbohydrate88.8 g

of which sugars22.2 g

Dietary Fibre26.2 g

Protein45.6 g

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, finely chop garlic. Cut capsicum into bite-sized chunks. Trim and halve pea pods. Cut chicken thigh into 2cm pieces. In a medium bowl, combine garlic, soy-ginger stir-fry sauce and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook 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 capsicum, tossing, until tender, 4-5 minutes. Add pea pods and cook, tossing regularly, until tender, 1-2 minutes.

• Return chicken to the frying pan, then pour in the soy-ginger mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes.

• Divide the jasmine rice between bowls. Top with the sesame and ginger chicken stir-fry to serve. Enjoy!