Easy Black Bean Chicken & Sesame Veggie Stir-Fry
with Garlic-Corn Rice
This stir-fry doesn't fall short on flavour. Together the black bean sauce and oyster sauce create a delightful balance of sweet and savoury flavours, which the juicy chicken and vibrant veggies happily soak up. The corn-studded rice completes the dish, giving you a burst of sweet, buttery flavour with each bite.
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
3 clove
garlic
1 tin
sweetcorn
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
chicken tenderloins
1 bag
Green Veg Mix
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook corn and 1/2 the garlic until lightly browned and fragrant, 2-3 minutes. • Add the water 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!
• While the rice is cooking, cut carrot into thin sticks. • In a small bowl, combine oyster sauce and sweet black bean sauce. • In a medium bowl, combine cornflour, mixed sesame seeds (reserve a pinch for garnish!) and a generous pinch of salt and pepper. • When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green veg mix and carrot, tossing, until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• To the cornflour mixture, add chicken strips, tossing to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, until browned and cooked through (no longer pink inside), 3-4 minutes each side. Remove from heat. • Return all chicken to the pan. • Add cooked veggies and sauce mixture, tossing to combine.
TIP: Cook the chicken in batches if your pan is getting crowded.
• Divide garlic-corn rice between bowls. Top with beef and black beef stir-fry. • Sprinkle over remaining sesame seeds to serve. Enjoy!