Plum & Oyster Chicken Stir-Fry
with Veggies, Garlic Rice & Crispy Shallots
- Milk
- Soy
- Molluscs
- May contain traces of allergens
A plum and oyster sauce is a richly decadent addition to any dish, but when it accompanies stir-fried beef and veggies in garlic rice it transforms into a taste sensation that you won’t be forgetting any time soon. The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(Contains: May contain traces of allergens; )
1
carrot
½
lemon
1 packet
chicken breast strips
½ sachet
Seasoning Blend
1 packet
Plum Sauce
(Contains: Soy; )
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crispy Shallots
1
courgette
1 bunch
Asian Greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
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 garlic until fragrant, 1-2 minutes. • Add the water 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!
• Meanwhile, roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. Slice lemon into wedges. • In a medium bowl, combine chicken breast strips, seasoning blend (see ingredients) and a drizzle of olive oil. Set aside.
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Stir-fry carrot and courgette until tender, 3-4 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender. TIP: Chicken is cooked through when it's no longer pink inside.
• Return the veggies to the pan along with the chicken. Add plum sauce, oyster sauce and a squeeze of lemon juice, tossing until slightly reduced, 1 minute. Stir to combine.
• Divide garlic rice between bowls. • Top with plum and oyster chicken stir-fry. • Garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
