Chinese Chicken Stir-Fry
with Peanuts & Snow Peas
With a luscious sesame-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
½ unit
red onion
1 unit
carrot
1 unit
capsicum
1 bag
snow peas
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
½ sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy;)
3 tsp
brown sugar
3 tsp
rice wine vinegar
1 tsp
plain flour
(Contains Gluten, Wheat;)
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Trim the sugar snap peas. Chop the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, oyster sauce, soy sauce, brown sugar, rice wine vinegar, plain flour, water (for the sauce) and sesame seeds. Mix well with a fork. Set aside.
Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Add the chicken and cook until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.
TIP: If the pan is getting crowded, cook the chicken in batches for best results!
Return the frying pan or wok to a high heat with a drizzle of olive oil. Add the onion, carrot and capsicum. Then add a splash of water and cook until the veggies are starting to soften, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.
Return the chicken to the pan and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes. Stir through the roasted peanuts.
Divide the jasmine rice and the Chinese chicken stir-fry between bowls.