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 Make broth
Bring the water to boil in a large pot. Add the chicken stock cube, lemongrass (cut in two and crush with the back of your knife), sliced ginger (no need to peel), half of the chopped spring onion and chili, peppercorns and star anise. Add the chicken into the boiling broth. Turn off the heat and leave for 20 min with the lid on to gently poach the chicken then remove the chicken from the stock and set aside.
2 Prep veggies
Meanwhile cut the broccoli into florets. Clean the green beans and rinse the pak choi and cut in quarters.
3 Add and cook
Bring the stock back to the boil. Add the broccoli and beans to the chickenstock and cook for 3 min before adding the pak choi for a further 2 min, then drain.
4 Add and fry
In a wok or large pan add the chopped garlic, soy sauce, rice vinegar and sesame oil and bring to a gentle simmer. Add the drained vegetables on the pan as well as the remaining spring onion, thai basil leaves and chili and fry for 2-3 min. Serve with the sliced chicken and sesame seeds.