Double Hawker-Style Chicken & Veggie Stir-Fry
with Rapid Rice & Chilli Flakes
You can bring those streetfood tastes that you love into your kitchen with a stir-fry that’s bound to hit the spot. The chicken is cooked in rich curry spice and the veggies are sweetly sticky, tossed in an oyster sauce. The ease of this dish will blow you away.
This recipe is under 650kcal per serving.
We’ve replaced the crispy shallots in this recipe with chilli flakes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
Asian Greens
½ head
broccoli
2 packet
Chicken Breast
1 sachet
Curry Powder
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 packet
Oyster Sauce
(Contains Mollusc; )
1 packet
coriander
1 packet
chilli flakes
Not included in your delivery
olive oil
1 tbs
brown sugar
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, roughly chop Asian greens. Chop broccoli (including stalk!) into small florets (see ingredients). Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, curry powder, a drizzle of olive oil and a pinch of salt. • 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 (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 3-4 minutes. • Add Asian greens and cook until tender, 2-3 minutes. • Add garlic paste, oyster sauce, the brown sugar and water, and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chicken and toss to combine.
• Divide rapid rice between bowls. Top with hawker-style chicken and veggie stir-fry. • Tear over coriander and sprinkle with chilli flakes (if using) to serve. Enjoy!