Thunder Chicken
with Baby Bok Choy
Packed to the brim with flavour, protein and vital nutrients, this chicken dish is just like a thunderstorm on a plate. Prepare your dinner guest for a wild ride of tasty enjoyment, complete with all the elements! All jokes aside, this chicken marinade is damn tasty. So simple, yet so satisfying.
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.
Ingredients
¾ cup
jasmine rice
1 knob
ginger
1 clove
garlic
½
lemon
2 fillet
chicken breast
2
baby bok choy
1
carrot
Not included in your delivery
3 cup
water
2 tsp
brown sugar
1 tsp
fish sauce
(Contains Fish;)
2 tsp
vegetable oil
Nutritional Values
Utensils
Instructions
Prepare your ingredients. Peel and finely grate the ginger, peel and crush the garlic, juice the lemon, dice the chicken breast, halve the baby bok choy and peel and cut the carrots on the diagonal.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, in a large bowl, combine the brown sugar, ginger, garlic, lemon juice, and fish sauce and stir well. Add the chicken breast and coat well in the marinade.
Heat half the vegetable oil in a large wok or frying pan over a medium-high heat. Cook the marinated chicken for 6 minutes turning occasionally or until it is cooked through. Remove the chicken from the pan and set aside.
Heat the remaining olive oil in the pan, add the bok choy and carrot to the pan and stir fry for 1-2 minutes or until the bok choy wilts and the carrots turn vibrant orange. Return the chicken back to the pan and stir fry until all of the flavours of the chicken coat the vegetables.
To serve, divide rice and the thunder chicken stir fry between plates.
