Easy Chicken & Asian Veg Stir-Fry
with Rapid Rice & Chilli Jam
- Gluten
- Molluscs
- Wheat
- Soy
- Milk
- Milk
- May contain traces of allergens
A zap of sweet soy seasoning, a splash of oyster sauce and some chilli jam is all you need to make a stellar sauce. Stir-fry chicken and veggies and watch as a delicious dinner comes to life before your eyes. Simply magical!
Ingredients
1
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Ginger Paste
320 g
Chicken Thigh
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Microwavable Basmati Rice
1
Asian Stir-Fry Mix
1 packet
Cornflour
1
Chilli Jam
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
½ tbs
vinegar (white wine or rice wine)
Nutrition
Utensils
Cooking Steps
- Combine oyster sauce, ginger paste, sweet chilli sauce, the vinegar and a splash of water in a small bowl.
- Cut chicken thigh nto 2cm chunks.
- In a medium bowl, combine chicken thigh, lemon pepper seasoning, cornflour (see ingredients) and a generous pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix until tender, 4-5 minutes. Transfer to a plate. • Return the pan to high heat with a drizzle of olive oil. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the oyster sauce mixture and return the cooked veggies to the pan, tossing to combine, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Microwave basmati rice until steaming, 90 seconds.
- Divide rice between bowls.
- Top with Thai-style chicken and oyster sauce stir-fry. Enjoy!
