Soy Chicken & Sweet Chilli 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
1 packet
Crispy Shallots
320 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
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 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, 5-6 minutes. Transfer to a plate and cover to keep warm.
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 and toss to coat.
• Season garlic rice with pepper.
• Divide garlic rice between bowls. Top with sweet soy chicken and sweet chilli veggies.
• Garnish with crispy shallots to serve. Enjoy!
