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

Quick 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!

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!

Allergens:
Celery
Wheat
Gluten
Soy
Milk

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

Total30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Crushed Peanuts

1 packet

Jasmine rice

320 g

Chicken Breast

1

Cucumber

1 packet

Asian Stir-Fry Mix

1 packet

Ginger Paste

1 packet

Sweet Soy Seasoning

Not included in your delivery

¼ cup

vinegar (rice wine or white wine)

1 drizzle

olive oil

20 g

butter

1 tbs

honey

1.25 cup

water

2 tbs

soy sauce

Nutrition Values

Calories533 kcal
Energy (kJ)2230 kJ
Fat12.1 g
of which saturates3.1 g
Carbohydrate56.7 g
of which sugars11.7 g
Dietary Fibre7.2 g
Protein47.2 g
Sodium696 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

Lid
Large Frying Pan
Medium Saucepan

Cooking Steps

Cook the garlic rice
1

• 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!

Pickle the cucumber
2

• 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.

Cook the veggies & beef
3

• 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.

Serve up
4

• 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!