Name: Spicy Sichuan Chicken & Green Bean Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Garlic Paste; 320 g Chicken Breast; 1 packet Sriracha; 1 Carrot; 1 packet Sichuan Garlic Paste; 1 packet Pea Pods

HelloFresh

Recipes

Chinese Recipes

Spicy Sichuan Chicken & Green Bean Stir-Fry

with Garlic Rice & Crispy Shallots

Get up to $175 off

Allergens:

Sesame

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

320 g

Chicken Breast

1 packet

Sriracha

(May be present: Eggs, Fish, Gluten, Milk, Sesame, Soy, Almond, Wheat. )

Carrot

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy; )

1 packet

Pea Pods

Nutrition Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat10.9 g

of which saturates2.9 g

Carbohydrate53.4 g

of which sugars18.4 g

Dietary Fibre3.2 g

Protein42.1 g

Sodium845 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.

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!