Quick Hoisin Chicken & Veggie Stir-Fry
with Rice & Fresh Chilli
This veggie-studded stir-fry bowl is a dinnertime staple for the inner culinary chefs in all of us. With a bowl of fluffy basmati rice and hoisin-glazed chicken, what more could you really want?
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
zucchini
½
long red chilli (optional)
1 packet
chicken thigh
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
Broccoli & Carrot Mix
1 packet
ginger paste
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
½ tbs
rice wine vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. Combine in a medium bowl with cornflour. • In a small bowl, combine hoisin sauce, the rice wine vinegar and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli & carrot mix, tossing, until tender, 6-8 minutes. Season and transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. • To pan with chicken, return veggies and add hoisin mixture and a splash of water, tossing to combine, 1 minute. Season to taste.
• Divide rice and hoisin chicken and veggie stir-fry between bowls. • Top with chilli to serve. Enjoy!