Sweet Soy Chicken & Asian Veggie Stir-Fry
with Jasmine Rice
- Molluscs
- Wheat
- Gluten
- Soy
Say hello to your new dinner favourite! Tender chicken breast gets a savoury oyster sauce glaze, bringing bold umami flavours to every bite. Paired with vibrant green veggies and fluffy jasmine rice, this dish is a perfect balance of savoury, fresh, and comforting.
Ingredients
1 packet
Jasmine rice
320 g
Chicken Breast
1
Baby Broccoli
1 packet
Oyster Sauce
(Contains: Molluscs)
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1.25 cup
water
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Roughly chop Asian greens and baby broccoli.
• Cut chicken breast into 2cm chunks.
• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook baby broccoli and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add Asian greens and sweet soy seasoning, and cook until just wilted, 2-3 minutes.
• Remove from heat and stir in oyster sauce and a splash of water, tossing to combine. Season to taste.
• Divide Jasmine rice and Asian sweet soy chicken and green veggie stir-fry between bowls
[TIP} If you've added the fancify bundle, thinly slice fresh chilli, then garnish stir fry with crispy shallots, chilli and torn coriander. Enjoy!
