Sticky Asian Chicken Stir-Fry
with Rice & Veggies
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
1
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
Utensils
Cooking Steps
• 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.
