Zingy Glazed Chicken & Sautéed Veggies
with Garlic Rice & Crispy Shallots
- Gluten
- Soy
- Wheat
- Molluscs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Whip up this colourful stir-fry in a flash! Succulent chicken and tender veggies sit on a bed of fluffy rice, soaking in sweet and savoury flavours, complete with a touch of zing from the ginger.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1
Carrot
1
Chicken Breast Strips
1 sachet
Crispy Shallots
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
½ tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat. Cook garlic until
fragrant, 1-2 minutes.
• Add jasmine rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, slice carrot into thin sticks.
• Trim and halve green beans.
• In a small bowl, combine oyster sauce, ginger
paste, the water (for the sauce) and vinegar.
Little cooks: Help mix the ingredients for the sauce!
• When rice has 10 minutes remaining, heat a large
frying pan over medium-high heat with a drizzle of
olive oil.
• Cook carrot and green beans, tossing, until tender,
4-6 minutes.
• Transfer to a bowl and season to taste with salt
and pepper.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. • Reduce heat to medium, add Asian BBQ seasoning, and cook, tossing, until fragrant, 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
• To the pan with chicken, add oyster sauce mixture
and return cooked veggies. Stir to combine,
1 minute. Season to taste with pepper.
• Divide zingy glazed chicken, sautéed veggies and
garlic rice between bowls.
• Sprinkle over crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over
the crispy shallots!
