Sweet Chilli Chicken & Prawn Stir-Fry

Name: Sweet Chilli Chicken & Prawn Stir-Fry with Veggies & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Carrot; 330 g Chicken Breast; 1 packet Green Beans; 1 packet Sweet Chilli Sauce; 1 Zucchini; 1 packet Basmati Rice; 1 packet Oyster Sauce; 190 g Peeled Prawns; 1 packet Ginger Paste; 1 sachet Crispy Shallots; 2 Garlic

with Veggies & Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of sweet chilli flavours, your chicken & prawns will easily become the star of tonight's dinner show.

Allergens:

Gluten

•Molluscs

•Wheat

•Crustaceans

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

Carrot

330 g

Chicken Breast

1 packet

Green Beans

1 packet

Sweet Chilli Sauce

Zucchini

1 packet

Basmati Rice

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

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Ginger Paste

1 sachet

Crispy Shallots

Garlic

Nutritional Values

Calories614 kcal

Energy (kJ)2570 kJ

Fat9.4 g

of which saturates3.6 g

Carbohydrate81.7 g

of which sugars17.5 g

Dietary Fibre9.4 g

Protein58 g

Cholesterol0 mg

Sodium1970 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic, until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, thinly cut carrot and zucchini into half-moons. • Trim and halve green beans. • Cut chicken breast into 2cm chunks.

• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water (for the sauce). Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry carrot, zucchini and green beans, tossing, until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return the veggies and cooked chicken to the pan, add sweet chilli mixture and toss until thickened, 1-2 minutes.