Sweet Chilli Chicken Stir-Fry
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Sweet Chilli Chicken Stir-Fry

Sweet Chilli Chicken Stir-Fry

with Veggies, Garlic Rice & Peanuts

Bring tender chicken to life by coating it in cornflour, popping it in the pan, and leaving it to sizzle with a heap of veg and an Asian-style sweet chilli sauce you'll want to eat off the spoon. Serve with fluffy garlic rice to soak up the deliciousness

Tags:
Quick Prep
Quick
Climate Superstar
Allergens:
Gluten
Soy
Peanut

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

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

1

red onion

1 packet

chicken breast

1 packet

sweet chilli sauce

1 packet

cornflour

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

1 packet

crushed peanuts

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

Asian stir-fry mix

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

1.25 cup

water (for the rice)

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Nutritional Values

Energy (kJ)2982 kJ
Fat11.5 g
of which saturates2.4 g
Carbohydrate99.3 g
of which sugars22 g
Protein47.6 g
Sodium1542 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, 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 and keep covered until the rice is tender and the water is absorbed, 12 minutes.

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

2
2

• Meanwhile, thinly slice red onion. Cut chicken breast into thin strips. • In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, remaining garlic paste and a splash of water. • When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and Asian stir-fry mix, tossing, until tender, 4-6 minutes. Transfer to a bowl.

3
3

• To a medium bowl, add cornflour and a pinch of salt and pepper. Add chicken and toss to coat. • Return frying pan with a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally until cooked through (when no longer pink inside), 3-4 minutes. • Return veggies to pan and add sauce mixture, tossing, until bubbling, 1 minute. Season with pepper.

4
4

• Divide garlic rice and sweet chilli chicken stir-fry between bowls. Spoon over any extra sauce from pan. • Sprinkle with crushed peanuts to serve. Enjoy!