Stir-Fried Chicken & Oyster Sauce
with Veggies, Jasmine Rice & Peanuts
In this Thai takeaway-inspired dish, we've teamed quick-cooking chicken strips and crisp and colourful veggies with a simple sauce that's the perfect balance of sweet and savoury flavours, complete with a touch of zing from the ginger.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1
carrot
½ head
broccoli
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
chicken tenderloins
1 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. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
1 tsp
vinegar (white wine or rice wine)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. • Cut chicken breast into 2cm chunks. • In a small bowl, combine oyster sauce, the vinegar, the soy sauce, sweet chilli sauce and the water (for the sauce). Set aside.
Little cooks: Take charge by combining the ingredients for the sauce!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide jasmine rice between bowls. • Top with stir-fried chicken and oyster sauce. • Garnish with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the peanuts on top. Enjoy!