Stir-Fried Chicken Strips & Plum Sauce
with Garlic Rice & Crispy Shallots
- Soy
- Molluscs
Ingredients
2
Garlic
1 packet
Jasmine rice
1 packet
Plum Sauce
(Contains: Soy; )
g
Beef Strips
1 packet
Crispy Shallots
1
Carrot
1
Courgette
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 sachet
Seasoning Blend
1
Lemon
320 g
Chicken Breast Strips
Nutrition Values
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. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef 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.
Custom Recipe: If you've swapped to chicken breast strips, heat the frying pan as above and cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes.
• Return the veggies to the pan along with the beef. 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 beef stir-fry. • Garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
