Sweet Chilli Chicken Stir-Fry
with Veggies, Garlic Rice & Peanuts
Bring tender chicken to life by coating it in cornflour, popping it in the pan, and leaving it to sizzle with a heap of veg and an Asian-style sweet chilli sauce you'll want to eat off the spoon. Serve with fluffy garlic rice to soak up the deliciousness
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
red onion
1 packet
chicken breast
1 packet
sweet chilli sauce
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
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. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
Asian stir-fry mix
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) 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 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion. Cut chicken breast into thin strips. • In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, remaining garlic paste and a splash of water. • When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and Asian stir-fry mix, tossing, until tender, 4-6 minutes. Transfer to a bowl.
• To a medium bowl, add cornflour and a pinch of salt and pepper. Add chicken and toss to coat. • Return frying pan with a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally until cooked through (when no longer pink inside), 3-4 minutes. • Return veggies to pan and add sauce mixture, tossing, until bubbling, 1 minute. Season with pepper.
• Divide garlic rice and sweet chilli chicken stir-fry between bowls. Spoon over any extra sauce from pan. • Sprinkle with crushed peanuts to serve. Enjoy!