Soy Ginger Chicken & Veggie Stir-Fry
with Spinach Rice & Coriander
Elevate your next helping of stir-fry with sweet and zingy seared chicken thigh tender veggies tossed in a delicate dressing and fluffy spinach-loaded rice. Why not add a scattering of coriander on top for some added colour and freshness to make your bowl full of flavour sing?!
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
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
1
carrot
½
Lime
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains Gluten, Soy, Wheat;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
chicken thigh
1 packet
baby spinach leaves
1 packet
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop capsicum. Slice carrot into thin rounds. Cut lime in half. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine ginger paste, soy sauce mix, the honey and a splash of water.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and capsicum, until tender, 4-6 minutes. Transfer to a bowl. • Add Japanese style dressing and toss to combine. Cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Reduce frying pan to medium heat. Return all chicken to pan and stir in sauce mixture, until bubbling, 1 minute. Season to taste.
• Stir baby spinach leaves through rice, until wilted. • Divide spinach rice between bowls. Top with soy ginger chicken and veggies. • Squeeze lime (see ingredients) and tear over coriander (see ingredients) to serve. Enjoy!