Asian Stir-Fried Chicken & Garlic Rice
with Oyster Sauce Veggies & Mayo
Pan-fried chicken and stir-fried veggies; it’s almost too good to be true. Cook the veggies in a umami oyster sauce and sprinkle on the delicious combination of sweet and soy over the chicken. This will help to give it a signature golden glow. Even the rice has an extra kick of flavour from the garlic. This dinner really is a dream come true!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
mayonnaise
(Contains Egg; )
3 clove
garlic
1 bag
Asian Stir-Fry Mix
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains Gluten; )
1 drizzle
sesame oil
(Contains Sesame; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut chicken breast into 2cm chunks. • In a medium bowl, combine sweet soy seasoning, the remaining garlic and a drizzle of olive oil. Add chicken and toss to combine.
Little cooks: Take charge by combining the ingredients for the seasoning!
• When the rice has 10 minutes remaining, add the plain flour to the chicken and toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of sesame oil. • Cook Asian stir-fry mix and ginger paste until tender and fragrant, 2-3 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Remove pan from heat, then add oyster sauce, a drizzle of rice wine vinegar and a splash of water. Season with salt and pepper and stir to combine.
• Divide garlic rice between bowls. • Top with oyster sauce veggies and Asian stir-fried chicken. • Dollop with mayonnaise to serve. Enjoy!
Little cooks: Kids can help dollop over the mayo!