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Chinese Chicken & Broccoli Stir-Fry

Chinese Chicken & Broccoli Stir-Fry

with Garlic Rice & Peanuts

Family Friendly
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With a luscious, mild oyster and garlic-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!

Allergens:MilkMolluscsGlutenPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

½

red onion

1 knob

ginger

1

carrot

1 head

broccoli

1 packet

chicken thigh

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

4 tsp

brown sugar

1 tbs

rice wine vinegar

1 tsp

plain flour

(ContainsGluten)

⅓ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat17.3 g
of which saturates3.8 g
Carbohydrate88.4 g
of which sugars20.9 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium2540 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Wok
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red onion (see ingredients). Grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the oyster sauce, ginger, brown sugar, rice wine vinegar, plain flour, water (for the sauce) and remaining garlic. Mix well with a fork. Set aside.

3

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. Transfer to a bowl.

4

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and broccoli and cook until starting to soften, 5-6 minutes. TIP: Add a dash of water to the pan to help speed up the cooking process.

5

Return the chicken to the pan with the veggies, then pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes. Stir through the roasted peanuts. Season to taste.

6

Divide the garlic rice between bowls and top with the Chinese chicken and broccoli stir-fry.