Stir-Fried Chicken & Oyster Sauce
with Veggies, Jasmine Rice & Crispy Shallots
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.
Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
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. • 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. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Season and transfer to a plate.
• 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 chicken to pan. • Add oyster sauce mixture and cook, tossing, until heated through and well combined, 1-2 minutes.
• Divide jasmine rice between bowls. • Top with stir-fried pork and sweet oyster sauce. • Garnish with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the crispy shallots on top!