Chinese Chicken & Broccoli Stir-Fry
with Garlic Rice & Peanuts
With a luscious, mild oyster and garlic-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
onion
1 knob
ginger
1
carrot
1 head
broccoli
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
4 tsp
brown sugar
1 tbs
rice wine vinegar
1 tsp
plain flour
(Contains Gluten; )
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients). Grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the oyster sauce, ginger, brown sugar, rice wine vinegar, plain flour, water (for the sauce) and remaining garlic. Mix well with a fork. Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. Transfer to a bowl.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and broccoli and cook until starting to soften, 5-6 minutes. TIP: Add a dash of water to the pan to help speed up the cooking process.
Return the chicken to the pan with the veggies, then pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes. Stir through the roasted peanuts. Season to taste.
Divide the garlic rice between bowls and top with the Chinese chicken and broccoli stir-fry.