Umami Chicken & Mushroom Veggie Stir-Fry
with Rice & Peanuts
A zap of garlic, a dollop of umami paste and a sprinkle of crushed peanuts makes this irresistible veggie stir-fry come to life before your eyes. Serve with a bed of fluffy rice for a well-rounded dinner winner whipped up in a flash.
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
white rice
(May be present: Wheat, Gluten, Soy. )
1
broccoli
1 packet
green beans
1
carrot
1 clove
garlic
1 packet
Umami Paste
(Contains Soy, Gluten, Wheat;)
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
sliced mushrooms
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1 cup
water (for the rice)
⅓ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Rinse and drain rice. Add the water (for the rice) to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Finely chop garlic. • In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce). • Cut chicken into small chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm. • Return pan to high heat with a drizzle of olive oil. Cook sliced mushrooms, broccoli, green beans and carrot, tossing, until just tender, 6-8 minutes. • Add garlic and cook, until fragrant, 1 minute. • Reduce heat to medium and add umami paste mixture, tossing until well combined, 1 minute. Season with pepper
• Divide rice between bowls. • Top with chicken, umami mushroom and broccoli stir-fry. • Sprinkle crushed peanuts to serve. Enjoy!