Hawker-Style Chicken & Veggie Stir-Fry
with Rapid Rice, Asian Greens & Broccoli
You can bring those street food tastes that you love into your kitchen with a stir-fry that’s bound to hit the spot. The chicken is cooked in rich curry spice and the veggies are sweet and sticky, tossed in an oyster sauce. The ease of this dish will blow you away.
This recipe is under 650kcal per serving.
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. )
½ packet
Asian Greens
½ head
broccoli
1 packet
Chicken Thigh
1 sachet
Curry Powder
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 packet
Oyster Sauce
(Contains Mollusc; )
1 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, roughly chop Asian greens. Chop broccoli (including stalk!) into small florets (see ingredients). Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, curry powder, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 3-4 minutes. • Add Asian greens and cook until tender, 2-3 minutes. • Add garlic paste, oyster sauce, the brown sugar and water, and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chicken and toss to combine.
• Divide rapid rice between bowls. • Top with hawker-style chicken and veggie stir-fry. • Tear over coriander and sprinkle with crispy shallots to serve. Enjoy!