Sticky Asian Chicken Stir-Fry

Name: Sticky Asian Chicken Stir-Fry with Rice & Veggies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Stir-Fry Sauce; 1 Capsicum; 330 g Chicken Thigh; 1 packet Crushed Peanuts; 1 packet Jasmine Rice; 1 packet Pea Pods; 1 drizzle olive oil; 1 cup water

with Rice & Veggies

Up to 180$ + Free Treats / Extras for Life

With a luscious Asian stir-fry 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:

Kid Friendly

Allergens:

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 packet

Asian Stir-Fry Sauce

(Contains: Gluten, Soy, Wheat;)

Capsicum

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, Sesame, Soy, Walnut, Wheat.)

1 packet

Jasmine Rice

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

1 packet

Pea Pods

Not included in your delivery

1 drizzle

olive oil

1 cup

water

Nutritional Values

Energy (kJ)2790 kJ

Calories668 kcal

Fat19.3 g

of which saturates4.9 g

Carbohydrate78.7 g

of which sugars14.8 g

Dietary Fibre20.2 g

Protein42.6 g

Cholesterol0 mg

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

Cooking Steps

PDF

• Add the water to a large 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 rice is tender and water is
absorbed, 10 minutes.

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

• While the rice is cooking, cut capsicum into
bite-sized chunks.
• Trim and halve pea pods.
• Cut chicken thigh into 2cm chunks.
• In a small bowl, combine Asian stir-fry sauce
and a splash of water.

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

TIP: Chicken is cooked through when it is no longer
pink inside!

• Return frying pan to 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 Asian stir-fry sauce mixture. Cook, tossing,
until thickened slightly and well coated, 1-2 minutes.

• Divide rice between bowls.
• Top with Asian chicken stir-fry.
• Sprinkle over crushed peanuts to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to
this recipe, thinly slice long chilli. Tear over coriander
and garnish with crispy shallots and chilli to serve.