Ginger-Soy Chicken & Veggie Stir-Fry
with Pickled Cucumber & Garlic Rice
Is it time to lift your stir-fry game? Here's a delicious lesson in how to get ginger-marinated chicken, tender veggies and a flavour-packed sauce. With a few simple tricks such as getting the veggies started before adding the sauce and adding flavour to the rice with garlic, you'll be a stir-fry superstar in no time!
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
cucumber
1
carrot
1 packet
chicken breast
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
3 clove
garlic
1 bunch
Asian Greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¼ cup
rice wine vinegar
2 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
honey
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter and 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 and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan from the 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!
• While the rice is cooking, thinly slice cucumber into half-moons. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside.
• Thinly slice carrot into sticks. Roughly chop Asian greens. Cut chicken breast into 2cm chunks. • In a second small bowl, combine ginger paste, the soy sauce, honey, a splash of water and the remaining garlic. Season with pepper. Set aside.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer veggies to a bowl. • 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
• Reduce the frying pan heat to medium heat. Return all the chicken to the pan, then add the honey-soy mixture, stirring, until slightly thickened, 1-2 minutes. • Remove the pan from heat, then return the veggies to the pan and toss to coat.
• Drain pickled cucumber. Divide garlic rice between bowls. • Top with honey-soy chicken and veggie stir-fry. Spoon over any remaining honey-soy sauce. • Top with pickled cucumber and garnish with crushed peanuts to serve. Enjoy