Soy Chicken & Sweet Chilli Bacon-Veggie Stir-Fry
with Garlic Rice & Crispy Shallots
This fragrant meal packs flavour in every bite. From the garlic rice to the spiced chicken brimming with sweet and savoury notes and the colourful sweet chilli stir-fried veggies - this is so much better than takeaway!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
320 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
100 g
Diced Bacon
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1 packet
Crispy Shallots
1
Carrot
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
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 basmati rice, the water 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!
• While the rice is cooking, halve any thicker stalks of baby broccoli (see ingredients) lengthways and cut into thirds. • Roughly chop Asian greens. Thinly slice carrot into rounds.
• Cut chicken thigh into 2cm chunks. • In a large bowl, add sweet soy seasoning and chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot with a splash of water, tossing, until just tender, 3-4 minutes. • Add Asian greens and cook until just wilted, 2-3 minutes. • In the last minute of cook time, add ginger paste, sweet chilli sauce and the soy sauce. Sprinkle with diced bacon and toss to coat.
• Season garlic rice with pepper. • Divide garlic rice between bowls. Top with sweet soy chicken and bacon ginger veggies. • Garnish with crispy shallots to serve. Enjoy!
