Easy Chinese BBQ-Spiced Chicken & Veggie Stir-Fry
with Rice & Crispy Shallots
With a luscious BBQ-spiked sauce and a smattering of crispy shallots to finish the dish, this veggie-loaded meal has all the delicious flavours of takeaway, except that it's so much better!
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.com.au/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
(May be present: Wheat, Gluten, Soy. )
1 bag
Green Veg Mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
chicken tenderloins
1 packet
crispy shallots
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
½ tbs
brown sugar
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, tossing, until softened, 5-6 minutes. Transfer to a bowl. • While veggies are cooking, in a small bowl, combine oyster sauce, the brown sugar and water. • Cut chicken tenderloins into 2 cm chunks.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and Asian BBQ seasoning and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return cooked veggies to pan, stir in oyster sauce mixture and cook, until slightly thickened, 1-2 minutes. Season with pepper.
• Divide rice between bowls. • Top with Chinese BBQ chicken and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!