Asian Chicken and Peanut

Stir-Fry

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Instructions

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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.

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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.

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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.

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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.

Tips for fussy eaters

Separate the stir-fry to two batches and keep the other one mild.

Pro tip

To cut the carrots really small, cut them first to pieces, then to slices, then to thin sticks, and finally to small cubes.

Flavourful oriental dinner in a jiffy!

Cooking Time: 30 min

Cals 820 · Prot 55 · Carbs 93 · Fat 28

Dairy-Free

Ingredients

Number of people

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 30 ML
Rice vinegar 30 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted peanuts 40 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Flavourful oriental dinner in a jiffy!

Cooking Time: 30 min

Cals 820 · Prot 55 · Carbs 93 · Fat 28

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Separate the stir-fry to two batches and keep the other one mild.

Pro tip

To cut the carrots really small, cut them first to pieces, then to slices, then to thin sticks, and finally to small cubes.

Ingredients

Number of people

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 30 ML
Rice vinegar 30 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted peanuts 40 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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