Chinese Chicken and Veggie Fry
with Jasmine Rice
A quick and easy Chinese inspired weeknight meal.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
30 min
A quick and easy Chinese inspired weeknight meal.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.
2 Clean and peel
Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, spring onion and garlic. Peel and grate ginger.
3 Fry veggies
Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Remove and set aside. Add a bit more oil, and fry onions and carrots for 5–8 minutes. Set aside with mushrooms.
4 Fry chicken
Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes. Serve with rice. Top with chopped spring onion.
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