Hawker-Style Chicken & Veggie Stir-Fry

Name: Hawker-Style Chicken & Veggie Stir-Fry with Rapid Rice & Chilli Flakes
Total time: 30 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 packet Crispy Shallots; 1 sachet Coriander; 1 packet Jasmine rice; 320 g Chicken Breast; 1 sachet Curry Powder; 1 Broccoli; 1 Asian Greens; 1 packet Oyster Sauce; 1 tbs brown sugar; 1 drizzle olive oil; ¼ cup water

with Rapid Rice & Chilli Flakes

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Calories

509 kcal

Protein

49.2g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Molluscs

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Coriander

1 packet

Jasmine rice

320 g

Chicken Breast

1 sachet

Curry Powder

Broccoli

Asian Greens

1 packet

Oyster Sauce

(Contains: Molluscs; )

Not included in your delivery

1 tbs

brown sugar

1 drizzle

olive oil

¼ cup

water

Nutrition Values

Calories509 kcal

Energy (kJ)2130 kJ

Fat6.5 g

of which saturates2.3 g

Carbohydrate59.2 g

of which sugars8.7 g

Dietary Fibre8.3 g

Protein49.2 g

Sodium1920 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.

Cooking Steps

• 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 (see ingredients). Chop broccoli (see ingredients) into small florets. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine curry powder, a drizzle of olive oil and a pinch of salt. Add chicken, toss to coat. • 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. 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