Ginger-Soy Chicken & Veggies
with Garlic Rice- Milk
- Gluten
- Molluscs
- Soy
- May contain traces of allergens
Forget takeout: the path to sweet-and-savoury dinner bliss is as simple as breaking out a frying pan. In this easy recipe, chicken and ginger-soy sauce collide into a symphony of flavours and textures that are so delicious, you might just lick the bowl clean. *This recipe is under 650kcal per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced green beans with broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
1
carrot
1 packet
chicken thigh
½ packet
cornflour
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Molluscs; )
1 bag
coriander
4 clove
garlic
½ head
broccoli
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; )
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • In a shallow bowl, add the plain flour, cornflour (see ingredients) and chicken, then toss to coat. Using tongs, shake off any excess flour, then add chicken to the pan. • Cook, tossing, until golden and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add the oyster sauce, soy sauce and water (for the sauce). Stir to combine.
• Remove the pan from heat. Add chicken, then stir to coat in the sauce.
• Divide garlic rice between bowls. Top with ginger-soy chicken and veggies. Tear over coriander to serve. Enjoy!
