Honey Ginger-Soy Chicken Stir Fry
with Veggies, Brown Rice & Peanuts
When honey, ginger, soy and a hot pan collide, you get a deliciously caramelised chicken stir-fry. Serve with medley of veggies and a bed of wholegrain brown rice, perfect for soaking up any extra sauce.
This recipe is under 650kcal per serving.
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
brown rice
1
capsicum
1 bag
green beans
3 clove
garlic
1 packet
chicken mince
½ packet
ginger paste
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 bag
Asian greens
½
Long Chilli
2 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add brown rice and a generous pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. • Drain and return to saucepan.
• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop Asian greens. Trim green beans and slice in into thirds. • Finely chop garlic. Thinly slice long chilli (if using). • In a small bowl, combine the low sodium soy sauce, the honey and Japanese-style dressing.
• When rice has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • Cook chicken mince, breaking up with spoon, until just browned, 3-4 minutes. • Add garlic and ginger paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum and green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted 1-2 minutes.
• Remove pan from heat. Stir in honey-soy mixture. • Return cooked chicken to the pan. Toss until combined. Season to taste.
• Divide brown rice between bowls. • Top with honey ginger-soy chicken stir fry. • Sprinkle over crushed peanuts and sliced chilli to serve. Enjoy!