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?!
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;)
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
Instructions
• 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!