Asian Chicken and Peanut

Name: Asian Chicken and Peanut Stir-Fry
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 2 Pieces of Shallots; 4 Pieces of Garlic cloves; 30 Grams of Ginger; 40 Grams of Spring onion; 2 Pieces of Carrot; 250 Grams of Green beans; 100 Grams of Sugar snap peas; 1 Pieces of Large red chilli; 2 Tbsp of Olive oil; 30 ML of Soy sauce; 30 ML of Rice vinegar; 20 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Salted peanuts; 1 Pieces of Lime; 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt

Stir-Fry

Flavourful oriental dinner in a jiffy!

Cals 1027 · Prot 69 · Carbs 133 · Fat 34

Family Friendly

30 min

Flavourful oriental dinner in a jiffy!

Cals 1027 · Prot 69 · Carbs 133 · Fat 34

Family Friendly

Ingredients

Stir-fry

Chicken mince

400 Grams

Shallots

2 Pieces

Garlic cloves

4 Pieces

Ginger

30 Grams

Spring onion

40 Grams

Carrot

2 Pieces

Green beans

250 Grams

Sugar snap peas

100 Grams

Large red chilli

1 Piece

Olive oil

2 Tbsp

Soy sauce 9*10*11*

30 ML

Rice vinegar

30 ML

Honey

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salted peanuts 1*

40 Grams

Lime

1 Piece

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

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)	4301 / 1027
Fats (g)	34.1
of which saturated (g)	7.6
Carbohydrates (g)	133
of which sugars (g)	25.8
Fibers (g)	17.3
Proteins (g)	68.5
Salt (g)	6.9

*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 Prep veggies

Peel and chop shallots and garlic. Peel and grate ginger. Chop spring onions. Peel and cut carrots to very small cubes. Rinse green beans and remove stems, cut to 2.5 cm sticks. Cut sugar snap peas to diagonal sticks. Remove red chilli stems and chop chillis.

2 Boil green beans

Bring a small pot of water to a boil and add a bit of salt. Boil the green bean sticks quickly, for 3 minutes. Drain.

3 Boil rice

Rinse and drain jasmine rice and combine with water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 10 minutes or until the water has absorbed. Turn the heat off but let the pot stand on the stove, covered, for 10 minutes. Fluff with fork before serving.

4 Cook stir-fry

Heat a large pan over high heat. Add oil. Fry the chicken mince until nicely browned. Add oil and stir-fry shallot and carrot for 3-5 minutes. Add drained green beans, spring onion, garlic, ginger, red chilli and sugar snaps. Fry for 3 minutes. Add soy sauce, rice vinegar, honey, salt, black pepper and peanuts. Fry for 2-3 more minutes. Finally season with a generous squeeze of lime juice. Serve with cooked jasmine rice.

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