Stir-Fried Chicken & Oyster Sauce
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Stir-Fried Chicken & Oyster Sauce

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.

Tags:
Calorie Smart
Kid Friendly
Allergens:
Gluten
Mollusc
Wheat
Soy
Peanut

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)2651 kJ
Fat7.7 g
of which saturates1.5 g
Carbohydrate87.3 g
of which sugars21.2 g
Protein48.7 g
Sodium1703 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!