Asian Chicken and Peanut

Stir-Fry
Flavourful oriental dinner in a jiffy!
Cals 820 · Prot 55 · Carbs 93 · Fat 28
Family-Friendly
Try Hello Chef Now
30 min
photo
Flavourful oriental dinner in a jiffy!
Cals 820 · Prot 55 · Carbs 93 · Fat 28
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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