Double Ginger-Sauce Chicken & Veggies
with Garlic Rice & Sesame Dressing
Whip up this colourful stir-fry in a flash! Succulent chicken and tender veggies sit on a bed of fluffy rice, soaking in sweet and savoury flavours, complete with a touch of zing from the ginger.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
green beans
2 packet
chicken breast
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
crispy shallots
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)
½ tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, slice carrot into thin sticks. Trim and halve green beans. • Cut chicken breast into 2cm chunks. • In a small bowl, combine oyster sauce, ginger paste and the water (for the sauce) and vinegar.
• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-6 minutes. • Transfer to a bowl and season.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Cook chicken in batches for best result. • Reduce heat to medium, add Asian BBQ seasoning, and cook, tossing, until fragrant, 1 minute.
• To pan with chicken, add oyster sauce mixture and return cooked veggies, stirring to combine, 1 minute. • Season with pepper.
• Divide garlic rice between bowls. • Top with ginger-oyster sauce chicken & veggies. • Drizzle over sesame dressing. Sprinkle over crispy shallots to serve. Enjoy!