HelloHero: Satay Chicken & Veggie Curry

Name: HelloHero: Satay Chicken & Veggie Curry with Rapid Rice & Broccoli
Total time: 25 min
Yield: 2
Cuisine: Malaysisk
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 packet broccoli florets; 1 packet Diced Chicken; 1 sachet curry powder; 1 packet peanut butter; 1 packet coconut milk; 1 sachet Chicken-Style Stock Powder; 1 tbs soy sauce; 1 tbs brown sugar; ¼ cup water; 1 tsp white wine vinegar

with Rapid Rice & Broccoli

Get up to $175 off

A satay chicken curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this meal!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Bestseller

Allergens:

Peanuts

•Gluten

•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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

carrot

1 packet

broccoli florets

1 packet

Diced Chicken

1 sachet

curry powder

1 packet

peanut butter

(Contains: Peanuts; )

1 packet

coconut milk

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy; )

1 tbs

brown sugar

¼ cup

water

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2016 kJ

Calories482 kcal

Fat19.4 g

of which saturates10.6 g

Carbohydrate32.4 g

of which sugars16.4 g

Dietary Fibre4.4 g

Protein43.1 g

Sodium1236 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

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.

• Meanwhile, slice carrot into half-moons. • Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl.

• 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. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies to the pan, with a drizzle of white wine vinegar, stirring to combine. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.