Stir-Fried Chicken & Oyster Sauce

Name: Stir-Fried Chicken & Oyster Sauce with Veggies, Jasmine Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet jasmine rice; 2 clove garlic; 1 carrot; ½ head broccoli; 1 packet oyster sauce; 1 tbs soy sauce; 1 packet sweet chilli sauce; 1 packet chicken tenderloins; 1 packet ginger paste; 1 packet crushed peanuts; 1.25 cup water (for the rice); 1 tsp vinegar (white wine or rice wine); 1 tbs water (for the sauce)

with Veggies, Jasmine Rice & Peanuts

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In this Thai takeaway-inspired dish, we've teamed quick-cooking chicken strips and crisp and colourful veggies with a simple sauce that's the perfect balance of sweet and savoury flavours, complete with a touch of zing from the ginger.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

Allergens:

Gluten

•Mollusc

•Wheat

•Soja

•Jordnødder

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

2 clove

garlic

carrot

½ head

broccoli

1 packet

oyster sauce

1 packet

sweet chilli sauce

1 packet

chicken tenderloins

1 packet

ginger paste

1 packet

crushed peanuts

Not included in your delivery

olive oil

1 tbs

soy sauce

1.25 cup

water (for the rice)

1 tsp

vinegar (white wine or rice wine)

1 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)2651 kJ

Fat7.7 g

of which saturates1.5 g

Carbohydrate87.3 g

of which sugars21.2 g

Protein48.7 g

Sodium1703 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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

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

• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. • Cut chicken breast into 2cm chunks. • In a small bowl, combine oyster sauce, the vinegar, the soy sauce, sweet chilli sauce and the water (for the sauce). Set aside.

Little cooks: Take charge by combining the ingredients for the sauce!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.

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

• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.

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