Black Pepper Chicken Stir-Fry
with Rice & Crispy Shallots
Lift your stir-fry game by whipping up a robust sauce for the juicy chicken and veggies. Simply reach for the black peppercorns, caramelised onion chutney and oyster sauce in your meal kit to make it happen.
Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 beans
1
carrot
½ sachet
black peppercorns
1 packet
chicken tenderloins
1 packet
onion chutney
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to the saucepan.
• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Cut chicken tenderloins into 2cm chunks.
Little cooks: Have a go at crushing the peppercorns!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, green beans and carrot with a pinch of salt, tossing occasionally, until cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat. Add crushed peppercorns, onion chutney, oyster sauce and a dash of water, stirring to combine.
TIP: Black peppercorns can be hot, add less if you're sensitive to heat!
• Divide basmati rice between bowls. Top with black pepper chicken stir-fry. • Sprinkle with crispy shallots to serve.
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!