Asian Chicken & Baby Broccoli Stir-Fry
with Garlic & Spring Onion Rice
This fast Thai-style meal gets its flavour from aromatic garlic and a sweet and savoury mix of oyster sauce, soy and brown sugar. With spring onion stirred into the fluffy rice, this is a delicious combination just waiting for you to dive in!
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
carrot
1 bunch
baby broccoli
1 packet
Asian Greens
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
chicken breast strips
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sprig
spring onion
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1 minute. • Add water (for the rice) and a pinch of salt 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.
• Meanwhile, thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. Roughly chop Asian greens. • In a small bowl, combine oyster sauce, water (for the sauce), the soy sauce and brown sugar. Set aside. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast strips and toss to coat.
Little cooks: Take charge by combining the sauces!
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Stir-fry carrot and baby broccoli until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until softened, 1-2 minutes. • Add oyster sauce mixture, then return chicken to the frying pan and remove from the heat. Toss until combined and warmed through.
TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice spring onion. Stir spring onion through garlic rice. • Divide garlic and spring onion rice between bowls. • Top with sweet-soy chicken and veggie stir-fry. • Sprinkle with roasted peanut & cashew mix to serve. Enjoy!
TIP: Add less spring onion to the rice if you're not a fan. Little cooks: Add the finishing touch by sprinkling over the nuts!