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.
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
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
Cooking Steps
• 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!