Spicy Sichuan Chicken & Green Bean Stir-Fry
with Garlic Rice & Crispy Shallots- Sesame
- Soy
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Garlic Paste
1
Carrot
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
Pea Pods
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, trim and halve green beans. Thinly slice the carrot into half-moons. Slice chicken breast into strips. • In a small bowl, combine Sichuan garlic paste, sriracha, soy sauce, honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add beans and carrot and cook until tender, 5-6 minutes. • Season, transfer to a bowl and cover to keep warm.
• When the rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add Sichuan mixture, tossing to coat, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. • Top with Sichuan chicken and veggies. • Spoon over any remaining pan sauce. • Garnish with crispy shallots. Enjoy!
