Ginger-Soy Chicken & Veggies

Name: Ginger-Soy Chicken & Veggies with Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 20 g butter; 1 packet jasmine rice; 1 carrot; 1 packet chicken thigh; ½ packet cornflour; 2 tbs plain flour; 1 packet ginger paste; 1 packet oyster sauce; 1 tsp soy sauce; 1 bag coriander; 4 clove garlic; 1.25 cup water (for the rice); ½ head broccoli; ¼ cup water (for the sauce)

with Garlic Rice

Get up to $175 off

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!

Tags:

Calorie Smart

•Climate Superstar

Allergens:

Milk

•Gluten

•Molluscs

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

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

Energy (kJ)2169 kJ

Fat14.7 g

of which saturates6.3 g

Carbohydrate85.7 g

of which sugars7.7 g

Protein9.6 g

Sodium1157 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

•Medium Pan

•Lid

•Large Non-Stick Pan

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.