Teriyaki Chicken & Veggie Stir-Fry
with Basmati Rice
It’s a teriyaki chicken stir-fry, do we need to say anything more? If we do, then the sauce will have your mouth watering in seconds and the veggies will be scrumptious and nutritious, there’s even pops of ginger in there to really make it perfect.
We’ve replaced the Asian stir-fry mix in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
basmati rice
1
carrot
½
fresh chilli (optional)
1 packet
Chicken Breast Strips
1 packet
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Broccoli Florets
1 packet
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
4 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, thinly slice carrot into half-moons. • Thinly slice fresh chilli (if using). • Cut chicken breast strips into 2cm chunks. • In a medium bowl, combine chicken and cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli florets and carrot, tossing, until tender, 5-6 minutes. Season, then transfer to a bowl.
• Return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Reduce heat to medium, then add ginger paste and cook until fragrant, 1 minute. • Return veggies to the pan and add teriyaki sauce (see ingredients), the soy sauce, brown sugar, sesame oil and a splash of water, tossing to combine, 1 minute. Season to taste.
• Divide basmati rice between bowls. • Top with teriyaki chicken and veggie stir-fry. • Garnish with chilli to serve. Enjoy!