Honey Popcorn Chicken Stir-Fry
with Rapid Rice & Asian Veggies
Put down that phone and throw out the takeaway menu because you won’t be needing them anymore! Let’s take juicy chicken and toss them in a honey-oyster sauce mix then sprinkle sesame seeds all over for a taste of nostalgia. A side of super-speedy rice is perfect to soak up the extra sauce.
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
fresh chilli (optional)
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Carrot
1 packet
Asian Stir-Fry Mix
1 packet
Chicken Breast
1 packet
oyster sauce
(Contains Mollusc; )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
Not included in your delivery
olive oil
2 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Thinly slice chilli (if using). • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour and a pinch of salt. Add chicken, tossing to coat. • In a small bowl, combine the honey, oyster sauce, half the sesame seeds and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix, tossing, until tender, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shake off excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return veggies to the pan, then add sauce mixture and cook, tossing, until combined, 1 minute. Remove from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rapid rice between bowls. • Top with honey popcorn chicken and veggies. • Sprinkle over chilli to serve. Enjoy!