Soy Chicken & Sweet Chilli Veggie Stir-Fry
with Garlic Rice & Crispy Shallots- Wheat
- Gluten
- Soy
- Milk
- Gluten
- May contain traces of allergens
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!
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, Gluten, May contain traces of allergens; )
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!
