Sweet & Sour Chicken

Name: Sweet & Sour Chicken with Veggie Fried Rice & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 bag green beans; 1 bunch spring onion; 1 sachet black peppercorns; 1 egg; 1 tbs soy sauce; 1 packet chicken breast; 1 tbs plain flour; 1 packet sweet & sour sauce; 2 tbs water; 1 sachet mixed sesame seeds

with Veggie Fried Rice & Spring Onion

Get up to $200 off!

This veggie fried rice is loaded with only the very best quality veg we could find. You can thank us later.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Eggs

•Gluten

•Soy

•Wheat

•Sesame

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

basmati rice

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

carrot

2 clove

garlic

1 bag

green beans

1 bunch

spring onion

1 sachet

black peppercorns

1 packet

chicken breast

1 packet

sweet & sour sauce

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

1 sachet

mixed sesame seeds

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

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

plain flour

(Contains: Gluten, Wheat;)

2 tbs

water

Nutritional Values

Energy (kJ)2646 kJ

Fat11.5 g

of which saturates2.7 g

Carbohydrate82.2 g

of which sugars17.9 g

Protein46.8 g

Sodium1139 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 3-4 minutes. • Add spring onion, garlic and then crack the egg into the pan and scramble until cooked through, 1 minute. • Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.

• In a medium bowl, combine chicken breast, the plain flour, crushed peppercorns and a pinch of salt. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing until just browned, 5-6 minutes.