Chicken and a Zingy Peanut Sauce
with Jasmine Rice
Stir-fry chicken with a simpler satay inspired sauce, what's not to love?
Cals 797 · Prot 64 · Carbs 104 · Fat 18
Tips for Kids
Speedy
25 min
Stir-fry chicken with a simpler satay inspired sauce, what's not to love?
Cals 797 · Prot 64 · Carbs 104 · Fat 18
Tips for Kids
Speedy
Ingredients
Stir-fry
Chicken breast
400 Grams
Red pepper
1 Piece
Snow peas
100 Grams
Spring onion
40 Grams
Corn starch
15 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Sesame seeds
3*
10 Grams
Jasmine rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Peanut sauce
Peanut butter
1*9*
45 Grams
Soy sauce
9*10*11*
20 ML
Honey
15 Grams
Sriracha sauce
14 Grams
Lime
1 Piece
Allergens
*3 Sesame Seeds, *1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten
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) | 3334 / 797 |
| Fats (g) | 18 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 14.4 |
| Fibers (g) | 8.6 |
| Proteins (g) | 64.4 |
| Salt (g) | 3.1 |
*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 Boil rice
Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
2 Prep
Meanwhile, deseed and finely slice the pepper. Trim and slice the snow peas diagonally. Trim and finely slice the spring onion. Chop the chicken breast into bite-size strips. Add the corn starch to a large bowl. Toss the chicken strips in the corn starch with a pinch of salt until well coated.
3 Make sauce
In a large bowl, whisk the peanut butter, soy sauce, honey, sriracha (spicy!) and the lime juice until combined and smooth. This is your peanut sauce.
Tip! If cooking for kids, mix the sauce as instructed leaving out the sriracha sauce and set aside a portion. Add the sriracha sauce to the remaining sauce.
4 Fry chicken
Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken strips with a pinch of salt and the and cook for 3 min until browned.
5 Fry vegetables
Add the pepper, snow peas and ginger garlic paste to the chicken. Stir-fry for 3-5 min further or until the pepper begins to soften.
Tip! If cooking for kids, fry the chicken, peppers and snow peas without the ginger garlic paste.
6 Serve
After the rice is cooked, stir through half of the spring onion. Serve the chicken and vegetables over the rice. Drizzle with the sauce and garnish with sesame seeds and any remaining spring onion.
Tip! If cooking for kids, reserve a portion of the rice and keep it plain. Serve the vegetables, rice and chicken separately. Serve the peanut sauce with the sesame seeds alongside.
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