Thai Seven Spiced Chicken Stir-Fry

Name: Thai Seven Spiced Chicken Stir-Fry with Garlic & Spring Onion Rice
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; garlic; butter; 1 jasmine rice; 1 carrot; 1 capsicum; 1 oyster sauce; soy sauce; brown sugar; 1 spring onion; 1 Crushed Peanuts; 1 chicken breast strips; 1 Sweet Soy Seasoning

with Garlic & Spring Onion Rice

Get up to $175 off

Allergens:

Milk

•Molluscs

•Gluten

•Soy

•Peanuts

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

garlic

jasmine rice

carrot

capsicum

oyster sauce

(Contains: Molluscs; )

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

spring onion

Crushed Peanuts

(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut. )

chicken breast strips

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

Not included in your delivery

olive oil

butter

(Contains: Milk; )

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Calories3135 kcal

Fat23 g

of which saturates8.6 g

Carbohydrate87 g

of which sugars18.7 g

Protein46.3 g

Sodium1950 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

• Finely chop garlic. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1 minute. • Add water (for the rice) and a pinch of salt 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 water is absorbed, 10-15 minutes.

• Meanwhile, thinly slice carrot into half-moons. Roughly chop capsicum and Asian greens. • In a small bowl, combine oyster sauce, water (for the sauce), the soy sauce and brown sugar. Set aside. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add beef strips and toss to coat.

Little cooks: Take charge by combining the sauces!

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Stir-fry carrot and capsicum until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until softened, 1-2 minutes. • Add oyster sauce mixture, then return beef to the frying pan and remove from the heat. Toss until combined and warmed through.


Custom Recipe: 
If you've swapped to chicken strips, heat the frying pan as above. Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. Continue with step, then return chicken to the pan along with oyster sauce mixture

• Thinly slice spring onion. Stir spring onion through garlic rice. • Divide garlic and spring onion rice between bowls. • Top with sweet-soy beef and veggie stir-fry. • Sprinkle with roasted peanut & cashew mix to serve. Enjoy!

TIP: Add less spring onion to the rice if you're not a fan. Little cooks: Add the finishing touch by sprinkling over the nuts!