Sticky Chicken, Tofu & Garlicky Greens Stir-Fry
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Sticky Chicken, Tofu & Garlicky Greens Stir-Fry

Sticky Chicken, Tofu & Garlicky Greens Stir-Fry

with Jasmine Rice & Plant-Based Aioli

The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to jasmine rice as the foundation, some colourful veggies to follow, then pop on top some chicken and tofu to complete the stack.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes


Serving amount

1 packet

jasmine rice

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

½ head


1 packet

green beans

1 clove


1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

ginger paste

1 packet

plant-based aioli

1 sachet

crispy shallots

1 packet

chicken breast

Not included in your delivery

olive oil

1.25 cup


20 g

plant-based butter

½ tbs

brown sugar


Nutritional Values

Energy (kJ)4030 kJ
Calories963 kcal
Fat43.3 g
of which saturates8.2 g
Carbohydrate82.6 g
of which sugars14.4 g
Dietary Fibre30.2 g
Protein67 g
Sodium1694 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• In a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. • Stir the plant-based butter through the rice.

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


• While the rice is cooking, chop broccoli (see ingredients), including stalk, into small florets. • Trim green beans and cut into thirds. • Finely chop garlic. • Cut Japanese tofu and chicken breast into 2cm chunks.


• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and green beans, tossing, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.


• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.


• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until starting to brown, 2-3 minutes. • Add tofu and cook, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.


• Divide rice, sticky chicken, tofu and garlicky veggies between bowls. • Drizzle with the plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!