Soy Chicken & Sweet Chilli Veggie Stir-Fry

Name: Soy Chicken & Sweet Chilli Veggie Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
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; 1 drizzle olive oil; 20 g butter; 1.5 cup water (for the rice); 2 tsp soy sauce

with Garlic Rice & Crispy Shallots

Get up to $175 off

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!

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Soy

•Milk

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

320 g

Chicken Thigh

1 packet

Sweet Chilli Sauce

1 packet

Basmati Rice

Baby Broccoli

1 packet

Ginger Paste

Carrot

Garlic

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

Calories734 kcal

Energy (kJ)3070 kJ

Fat28.5 g

of which saturates11.8 g

Carbohydrate85.1 g

of which sugars15.8 g

Dietary Fibre5.3 g

Protein40 g

Cholesterol0 mg

Sodium1190 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.

Utensils

•Lid

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, 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 (see ingredients) and the soy sauce and toss to coat.

• Season garlic rice with pepper. • Divide garlic rice between bowls. Top with sweet soy chicken and ginger veggies. • Garnish with crispy shallots to serve. Enjoy!