Quick Honey-Soy Chicken & Veggie Stir-Fry

Name: Quick Honey-Soy Chicken & Veggie Stir-Fry with Rapid Butter Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet basmati rice; 20 g butter; 1 packet Diced Chicken; 1 carrot; ½ tin Baby Corn Spears; 1 packet Honey-Soy Sauce; 1 bag baby spinach leaves; 1 bag coriander; 1 packet Crispy Shallots; 3 clove garlic

with Rapid Butter Rice

Get up to $175 off

Sure, whipping up a honey-soy sauce at home is easy, but we've made it even easier by using a ready-made sauce. It's the ideal accompaniment to tender diced chicken, stir-fried veggies and buttery basmati rice. Top the whole thing off with moreish crispy shallots and this will become a favourite - fast!

Allergens:

Milk

•Sesame

•Soy

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

Diced Chicken

carrot

½ tin

Baby Corn Spears

1 packet

Honey-Soy Sauce

1 bag

baby spinach leaves

1 bag

coriander

1 packet

Crispy Shallots

3 clove

garlic

Not included in your delivery

olive oil

20 g

butter

Nutrition Values

Energy (kJ)2959 kJ

Fat13.3 g

of which saturates7.7 g

Carbohydrate100.2 g

of which sugars27.3 g

Protein43.1 g

Sodium1979 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 basmati rice and a good pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and stir to combine.

• While the rice is cooking, heat a large frying pan with a drizzle of olive oil over a high heat. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Meanwhile, finely chop garlic. Roughly chop carrot. Drain baby corn spears (see ingredients).

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook carrot until slightly tender, 3-4 minutes. Add baby corn spears and cook for a further 3-4 minutes. • Reduce heat to medium, then add garlic and cook until fragrant, 1 minute. • Return chicken and any resting juices to the pan, then add honey-soy sauce and a splash of water and cook until slightly thickened, 1 minute. Add baby spinach leaves, and stir to combine.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Divide rapid butter rice between bowls. • Top with honey-soy chicken and veggie stir-fry. • Tear over coriander and garnish with crispy shallots to serve.