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Sweet Soy Chicken & Veggie Stir-Fry

Sweet Soy Chicken & Veggie Stir-Fry

with Brown Rice

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This chicken is finger lickin’ good fun and an absolute weeknight winner. It takes no time at all to whip up the crafty combination of brown sugar, fish sauce and chilli (optional) will transform your tender chicken into sticky morsels bursting with flavour (watch those seeds if heat isn’t for you). Licking the plate clean is heartily encouraged!

Allergens:SoyGlutenFish

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

brown rice

1 packet

chicken thigh

2 unit

carrots

2 clove

garlic

1 unit

long red chilli

1 bag

green beans

1 unit

lemon

1 unit

red capsicum

Not included in your delivery

6 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

⅓ cup

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

fish sauce

(ContainsFish)

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2610 kJ
Fat15 g
of which saturates3.9 g
Carbohydrate75.6 g
of which sugars18.6 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium788 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Chopping board
Knife
Peeler
Large Pan
Spatula
Lid
Plate
Instructionsarrow up iconarrow up icon
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1

Rinse the brown rice well. Bring the rice and the water (check ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

2

While the rice is cooking, cut the chicken thigh into 3 cm chunks. Slice the carrot (unpeeled) into matchsticks. Peel and crush the garlic. Deseed and finely chop the long red chilli (if using). Tip: Remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! Slice the red capsicum into 1 cm strips. Trim the green beans and slice into thirds. Slice the lemon into wedges.

3

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken chunks and cook, turning, for 2-3 minutes, or until browned.

4

Add the carrot to the pan with the chicken and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the long red chilli (if using) and cook for 1 minute, or until fragrant. Tip: Some like it hot but if you don't, just hold back on the chilli. Add the soy sauce and stir to combine. Season with a pinch of pepper, cover with a lid (or foil) and reduce the heat to low. Simmer for 5 minutes, stirring occasionally.

5

Remove the lid from the pan, add the brown sugar, red capsicum and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes, or until the beans are tender and the sauce reduces slightly. Stir through the fish sauce and remove from the heat. TIP: Removing the lid from the pan allows some of the liquid to evaporate which makes for a more concentrated, thick, flavourful sauce.

6

Divide the brown rice between plates and top with the sweet soy chicken and veggie stir-fry. Serve the lemon wedges on the side.