Stir-Fried Chicken, Mushrooms & Veggies
with Garlic Rice & Roasted Peanuts
Stir-fries are a fun way to get all those veggies and chicken in one go. There’s two types of mushrooms, Asian greens and carrot tossed through a darkly indulgent stir-fry and soy sauce. The sauces will soak into the rice so nothing is missed when you dig in tonight.
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Brown Onion
1 packet
portabello mushrooms
1 packet
button mushrooms
1
carrot
1 packet
chicken breast
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 pinch
chilli flakes
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 bunch
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
sesame oil
(Contains Sesame; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with 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 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 pan from 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!
• Meanwhile, thinly slice onion. • Thinly slice portabello mushrooms and button mushrooms. • Thinly slice carrot into half-moons. Roughly chop Asian greens. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 10-12 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken before mushrooms, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm.
TIP: If your pan is getting crowded, cook in batches for the best results! TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until tender, 4-5 minutes. • Add Asian greens, ginger paste and the remaining garlic, and cook until wilted and fragrant, 1 minute.
• Add Asian stir-fry sauce, soy sauce mix, the sesame oil, soy sauce and cooked mushrooms to the pan. • Toss to combine and cook until slightly thickened, 1 minute.
• Divide garlic rice between bowls. • Top with stir-fried mushrooms, chicken and veggies. • Garnish with roasted peanuts and any remaining chilli flakes (if using). Enjoy!