Quick Sticky Char Siu Chicken & Veggie Stir-Fry
with Rapid Rice & Crispy Shallots
It’s the beloved char siu pork, also known as Chinese BBQ pork, typically prepared in a sweet BBQ sauce and this one is pretty close to just that. The sauce is deliciously fragrant and rich perfect, for pork and some stir-fried veggies on a bed of fluffy rice. If you’re in the mood for a bit of crunch, sprinkle over crispy shallots.
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
2 clove
garlic
1 packet
chicken breast
1 packet
basmati rice
1 bag
Asian Stir-Fry Mix
1 packet
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1 tsp
vinegar (rice wine or white wine)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan with the butter. Stir to combine and cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine chicken, the plain flour and season with pepper. • 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. • Remove from heat, then add char siu paste, oyster sauce, the vinegar, sesame oil and a splash of water. • Return veggies to the pan with chicken and toss to combine.
• Divide rapid rice between bowls. • Top with sticky char siu chicken and veggie stir-fry. • Spoon over any remaining sauce and garnish with crispy shallots. Enjoy!