Teriyaki Chicken & Veggie Stir-Fry

Name: Teriyaki Chicken & Veggie Stir-Fry with Basmati Rice
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 320 g Chicken Breast Strips; packet Cornflour; 1 packet Teriyaki Sauce; 1 packet Basmati Rice; 1 packet Ginger Paste; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Asian Greens; 1 Fresh Chilli

with Basmati Rice

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It’s a teriyaki chicken stir-fry, do we need to say anything more? If we do, then the sauce will have your mouth watering in seconds and the veggies will be scrumptious and nutritious, there’s even pops of ginger in there to really make it perfect.

We’ve replaced the Asian stir-fry mix in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Sesame

•Soy

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Breast Strips

packet

Cornflour

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

1 packet

Basmati Rice

1 packet

Ginger Paste

Carrot

1 packet

Shredded Cabbage Mix

Asian Greens

Fresh Chilli

Nutrition Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat7.7 g

of which saturates1.9 g

Carbohydrate77.4 g

of which sugars15.1 g

Dietary Fibre3.8 g

Protein42.8 g

Sodium739 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.

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water(for the rice) 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!

• Meanwhile, thinly slice fresh chilli (if using). Roughly chop Asian greens. Thinly slice carrot into rounds. • Cut chicken breast strips into 2cm chunks. In a medium bowl, combine chicken and cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and shredded cabbage mix, tossing, until tender, 4-5 minutes. Add Asian greens, tossing, until wilted, 1-2 minutes. Season and transfer to a bowl. • Return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Reduce heat to medium, then add ginger paste and cook, until fragrant, 1 minute.

• Return veggies to the pan and add teriyaki sauce, the soy sauce, brown sugar, sesame oil and a splash of water, tossing to combine, 1 minute. Season to taste.

• Divide basmati rice between bowls. Top with teriyaki chicken and veggie stir-fry. • Garnish with chilli to serve. Enjoy!