Sweet Chilli-Ginger Chicken & Veggies
with Garlic Rice & Crispy Shallots
This super snazzy stir-fry has some seriously tasty veggies like Asian greens and capsicum, that transforms this dish from great to spectacular. With sweet chilli-ginger chicken and our staple garlic rice, you'll get major flavour with every bite.
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
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
Asian Greens
½
Capsicum
½
lemon
1 packet
Chicken Tenderloins
1 packet
ginger paste
1 packet
sweet chilli sauce
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. • Roughly chop Asian greens and capsicum (see ingredients). • Slice lemon into wedges. • Cut chicken tenderloins into 2cm chunks.
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, in a medium bowl, combine chicken, the plain flour and a pinch of salt. • Return frying pan to high heat with a good drizzle of olive oil. When oil is hot, pick up chicken with tongs and shake off any excess flour. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
Little cooks: Take charge by tossing the chicken with the flour and salt!
• To the pan, add ginger paste, sweet chilli sauce and a squeeze of lemon juice. Toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. • Top with veggies and sweet chilli-ginger chicken. • Garnish with crispy shallots. • Serve with remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!