Plant-Based Satay Chick’n & Veggie Stir-Fry
with Rice & Crushed Peanuts
Fluffy basmati rice does the most when soaking up a hearty stir-fry mixture. This one gets five stars with the addition of plant-based chicken strips, crushed peanuts and chilli flakes!
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
capsicum
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1 bag
Carrot & Zucchini Mix
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 sachet
satay seasoning
1 packet
coconut milk
1 bag
baby spinach leaves
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. )
pinch
chilli flakes
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
2 tbs
boiling water
½ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, cut capsicum into bite-sized chunks. • In a small heatproof bowl, combine peanut butter, plant-based fish sauce, the soy sauce, the brown sugar and the boiling water (2 tbs for 2 people / 1/4 cup for 4 people). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix and capsicum, tossing, until just tender, 2-3 minutes.
• To the veggies, add plant-based chicken strips and cook, tossing, until browned, 4-5 minutes. • Stir in satay seasoning, coconut milk, peanut butter sauce mixture and the water and cook until thickened, 1-2 minutes. • Stir through baby spinach leaves and cook until wilted and combined.
• Divide rice between bowls. Top with satay chick'n stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!