Easy Sweet Chilli-Soy Chicken & Garlic Rice
with Stir-Fried Veggies & Crushed Peanuts
There’s a lot you can do with a good sauce, and what’s the one that standouts tonight? That’s right we have a craving for sweet chilli, so glazed it over chicken and pile on the fragrant rice and stir-fried veggies for another sauce-tastic dinner!
Unfortunately, this week's crispy shallots were in short supply, so we've replaced them with crushed peanuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 packet
chicken breast
1 packet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
mayonnaise
(Contains Egg; )
1 bag
Asian Stir-Fry Mix
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
½ tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt 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!
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While rice is cooking, cut chicken breast into 2cm chunks. • When the rice has 10 minutes remaining, a heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, combine sweet soy seasoning, the plain flour and a pinch of salt in a medium bowl. Add chicken and toss to coat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add sweet chilli sauce, toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. Top with stir-fried veggies and sweet chilli-soy chicken. • Garnish with crushed peanuts and serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!