Garlic Chicken & Mushroom Stir-Fry

Name: Garlic Chicken & Mushroom Stir-Fry with Jasmine Rice & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 300 g Diced Chicken; 1 packet Button Mushrooms; 1 packet Green beans; 1 Garlic Stir-Fry Sauce; 1 drizzle olive oil; 20 g butter; 1.25 cup water; 1 tbs soy sauce; ½ tsp honey

with Jasmine Rice & Crispy Shallots

5.0(3)

Recipe Development TeamUpdated on October 19, 2026

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Calories

:

529 kcal

Protein

:

37.7g protein

Total

:

25 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Gluten
Sesame
Soy
Wheat
Milk
Gluten
May contain traces of allergens

This easy Chinese-inspired meal showcases tender diced chicken with mild Sichuan flavours thanks to our garlic stir-fry sauce, delivering savoury, sweet and hot all in one bite. Paired with fluffy jasmine rice and veg like mushrooms and green beans, this flavour-packed dish is perfect for a weeknight dinner!

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 packet

Jasmine rice

300 g

Diced Chicken

1 packet

Button Mushrooms

1 packet

Green beans

1

Garlic Stir-Fry Sauce

(Contains: Gluten, Sesame, Soy, Wheat)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.25 cup

water

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

½ tsp

honey

Nutrition

Energy (kJ)2210 kJ

Calories529 kcal

Fat24.9 g

of which saturates9.1 g

Carbohydrate27.2 g

of which sugars11.9 g

Dietary Fibre2.2 g

Protein37.7 g

Sodium1040 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!

2

• Meanwhile, trim green beans and cut into thirds. Thinly slice button mushrooms. • In a small bowl, combine Sichuan garlic paste, sriracha, soy sauce, honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, until starting to soften, 4-6 minutes. Add green beans and cook, until tender, 3-4 minutes. • Season, transfer to a bowl and cover to keep warm.

3

• When the rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Sichuan mixture, tossing to coat, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

4

• Divide garlic rice between bowls. • Top with spicy Sichuan chicken and mushroom stir-fry. • Spoon over any remaining pan sauce. • Garnish with crispy shallots. Enjoy!