Asian-Spiced Chicken & Veggie Stir-Fry

Name: Asian-Spiced Chicken & Veggie Stir-Fry with Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 packet green beans; 1 packet oyster sauce; 1 packet ginger paste; 1 packet sweet chilli sauce; ½ tbs vinegar (white wine or rice wine); 1 packet chicken breast; 1 sachet lemon pepper seasoning; 1 sachet cornflour; 1 cup water

with Rice

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We've packed mega flavour into this rice dish, starting with lemon pepper chicken. It doesn't end there, an oyster, ginger and sweet chilli concoction gets added in the pan and mingles with the veggies perfectly!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Gluten

•Molluscs

•Wheat

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

1 packet

jasmine rice

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

carrot

1 packet

green beans

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

ginger paste

1 packet

sweet chilli sauce

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 sachet

cornflour

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

Not included in your delivery

olive oil

½ tbs

vinegar (white wine or rice wine)

1 cup

water

Nutritional Values

Energy (kJ)2828 kJ

Calories676 kcal

Fat11.1 g

of which saturates3 g

Carbohydrate98.7 g

of which sugars24.3 g

Dietary Fibre5.7 g

Protein44.1 g

Sodium1954 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes . TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, thinly slice carrot into rounds. Trim and roughly chop green beans. • Slice chicken breast into thin strips. • In a small bowl, combine oyster sauce, ginger paste, sweet chilli sauce, the vinegar and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine chicken strips, lemon pepper seasoning, cornflour and a generous pinch of salt. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, in batches, shake off excess flour and cook chicken, tossing, until browned and cooked through, 3-4 minutes. • Return all chicken to pan then add the sauce mixture and cooked veggies, tossing to combine, 1 minute.