Ginger-Soy Chicken & Veggie Stir-Fry
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Ginger-Soy Chicken & Veggie Stir-Fry

Ginger-Soy Chicken & Veggie Stir-Fry

with Pickled Cucumber & Garlic Rice

Is it time to lift your stir-fry game? Here's a delicious lesson in how to get ginger-marinated chicken, tender veggies and a flavour-packed sauce. With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!


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

Total Time25 minutes
Cooking Time


Serving amount

3 clove


1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



1 packet

Crushed Peanuts

(Contains Peanut; )

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

chicken breast

1 bag

Asian Stir-Fry Mix

Not included in your delivery

olive oil

20 g


(Contains Milk; )

2 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs


1.25 cup


¼ cup

vinegar (rice wine or white wine)


Nutrition Values

Energy (kJ)3149 kJ
Fat23 g
of which saturates9.2 g
Carbohydrate86.1 g
of which sugars20.6 g
Protein46.7 g
Sodium1621 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.


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan from the 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, thinly slice cucumber into half-moons. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • In a second small bowl, combine ginger paste, the soy sauce, honey, a splash of water and the remaining garlic. Season with pepper. Set aside. • Cut chicken breast into 2cm chunks.


• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian stir-fry mix, tossing, until tender, 4-5 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Reduce the heat to medium, then add the ginger-soy mixture, stirring, until slightly thickened, 1-2 minutes. Remove pan from heat, then return the veggies to the pan and toss to coat.


• Drain pickled cucumber. Divide garlic rice between bowls. • Top with ginger-soy chicken and veggie stir-fry. Spoon over any remaining ginger-soy sauce. • Top with pickled cucumber and garnish with crushed peanuts to serve. Enjoy!