Sweet & Sticky Asian Chicken

Name: Sweet & Sticky Asian Chicken with Coconut Rice & Garlic Veggies
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Garlic; 1 Capsicum; 1 packet Asian Stir-Fry Mix; 1 packet Basmati Rice; g Beef Strips; 1 packet Ginger Paste; 1 packet Crispy Shallots; 1 packet Oyster Sauce; 320 g Chicken Breast Strips

with Coconut Rice & Garlic Veggies

Get up to $175 off

Tags:

High Protein

Allergens:

Celery

•Molluscs

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Capsicum

1 packet

Asian Stir-Fry Mix

1 packet

Basmati Rice

Beef Strips

1 packet

Ginger Paste

1 packet

Crispy Shallots

1 packet

Oyster Sauce

320 g

Chicken Breast Strips

Nutrition Values

Calories580 kcal

Energy (kJ)2430 kJ

Fat8.3 g

of which saturates3.7 g

Carbohydrate81.7 g

of which sugars15.4 g

Dietary Fibre6.1 g

Protein42.4 g

Sodium1050 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

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice capsicum. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds.

• In a medium bowl, combine ginger paste, the brown sugar, oyster sauce, water (for the sauce) and crushed peppercorns.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix and capsicum, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a bowl and cover to keep warm.

Custom Recipe: If you've swapped beef strips to chicken strips, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Continue with step.

• Divide garlic rice between bowls. Top with sweet and sticky Asian beef and veggie stir-fry. • Spoon over any extra sauce from the pan and sprinkle with crispy shallots to serve. Enjoy!