Hawker-Style Chicken & Veggie Stir-Fry
with Rapid Rice & Crispy Shallots- Molluscs
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
You can bring those streetfood tastes that you love into your kitchen with a stir-fry that’s bound to hit the spot. The chicken is cooked in rich curry spice and the veggies are sweetly sticky, tossed in an oyster sauce. The ease of this dish will blow you away. *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
basmati rice
1 bunch
Asian Greens
½ bunch
baby broccoli
1 packet
chicken breast
1 sachet
curry powder
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
oyster sauce
(Contains: Molluscs; )
½ bag
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, roughly chop Asian greens. Cut baby broccoli (see ingredients) into thirds. Cut chicken breast into 2cm chunks. • In a medium bowl, combine curry powder, a drizzle of olive oil and a pinch of salt. Add chicken, then toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 2-3 minutes. • Add Asian greens and cook until tender, 2-3 minutes. • Add garlic paste, oyster sauce, the brown sugar and water, and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chicken and toss to combine.
• Divide rapid rice between bowls. • Top with hawker-style chicken and veggie stir-fry. • Tear over herbs (see ingredients) and sprinkle over crispy shallots to serve. Enjoy!
