Spicy Sichuan Chicken & Green Bean Stir-Fry
with Garlic Rice & Crispy Shallots
This easy meal showcases tender chicken strips with bold Sichuan garlic paste, sriracha, honey and soy, delivering savoury, sweet and hot all in one bite. Paired with aromatic garlic rice, this flavour-packed dish is perfect for a a Calorie Smart weeknight dinner or a special treat!
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
green beans
1
carrot
1 packet
chicken breast
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, trim and halve green beans. Thinly slice the carrot into half-moons. Slice chicken breast into strips. • In a small bowl, combine Sichuan garlic paste, sriracha, soy sauce, honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add beans and carrot and cook until tender, 5-6 minutes. • Season, transfer to a bowl and cover to keep warm.
• When the rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add Sichuan mixture, tossing to coat, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. • Top with Sichuan chicken and veggies. • Spoon over any remaining pan sauce. • Garnish with crispy shallots. Enjoy!