Sweet Chilli Chicken Stir-Fry

Name: Sweet Chilli Chicken Stir-Fry with Veggies, Peanuts & Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Lemon; 1 packet Oyster Sauce; 330 g Chicken Thigh; 1 packet Crushed Peanuts; 1 Capsicum; 1 Broccoli; 2 Garlic; 1 packet Basmati Rice; 1 drizzle olive oil; 1 tbs water (for the sauce); 1.5 cup water (for the rice); 1 tsp soy sauce; 20 g butter

with Veggies, Peanuts & Rice

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Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tender chicken are tossed through a sweet and zesty sauce for an easy dinner that will give your go-to takeaway a run for its money.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Soy

•Milk

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Lemon

1 packet

Oyster Sauce

330 g

Chicken Thigh

1 packet

Crushed Peanuts

Capsicum

Broccoli

Garlic

1 packet

Basmati Rice

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

Not included in your delivery

1 drizzle

olive oil

1 tbs

water (for the sauce)

1.5 cup

water (for the rice)

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories725 kcal

Energy (kJ)3030 kJ

Fat27.6 g

of which saturates10.3 g

Carbohydrate72.4 g

of which sugars11.2 g

Dietary Fibre11.5 g

Protein45.2 g

Cholesterol0 mg

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 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 basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice capsicum. • Zest lemon to get a good pinch, then slice into wedges. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce, the water (for the sauce), lemon zest and a good squeeze of lemon juice.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix and capsicum, tossing, until tender, 6-8 minutes. Transfer veggies to a bowl. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to low, then add sweet chilli mixture and half the crushed peanuts. Cook, stirring, until slightly thickened, 1 minute.

• Divide rice between bowls. • Top with veggies and sweet chilli chicken, spooning over any remaining sauce from pan. • Sprinkle over remaining crushed peanuts. Serve with any remaining lemon wedges. Enjoy!