Double Hawker-Style Chicken & Veggie Stir-Fry
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Double Hawker-Style Chicken & Veggie Stir-Fry

Double Hawker-Style Chicken & Veggie Stir-Fry

with Rapid Rice & Crispy Shallots

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.

Over 30g protein
Calorie Smart

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

Total Time25 minutes
Cooking Time


Serving amount

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


2 packet

Chicken Breast

(May be present Gluten, Soy. )

1 sachet

Curry Powder

1 packet

Garlic Paste

1 packet

Oyster Sauce

1 packet


1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 tbs

brown sugar

¼ cup



Nutrition Values

Energy (kJ)2774 kJ
Fat14.6 g
of which saturates4.1 g
Carbohydrate46.3 g
of which sugars12.8 g
Dietary Fibre4.6 g
Protein85.8 g
Sodium2246 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• 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 crispy shallots to serve. Enjoy!