Chicken Stir-fry with a Zingy Peanut Sauce

Name: Chicken Stir-fry with a Zingy Peanut Sauce and Jasmine Rice
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red pepper; 100 Grams of Snow peas; 40 Grams of Spring onion; 15 Grams of Corn starch; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 10 Grams of Sesame seeds; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 45 Grams of Peanut butter; 20 ML of Soy sauce; 15 Grams of Honey; 14 Grams of Sriracha sauce; 1 Piece of Lime

and Jasmine Rice

Stir-fry chicken with a simpler satay inspired sauce, what's not to love?

140 Reviews

Cals 799 · Prot 64 · Carbs 104 · Fat 18

Tips for Kids

25 min

Chicken Stir-fry with a Zingy Peanut Sauce and Jasmine Rice

Stir-fry chicken with a simpler satay inspired sauce, what's not to love?

140 Reviews

Cals 799 · Prot 64 · Carbs 104 · Fat 18

Tips for Kids

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

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)	3344 / 799
Fats (g)	18
of which saturated (g)	3.3
Carbohydrates (g)	104
of which sugars (g)	15.4
Fibers (g)	8.5
Proteins (g)	63.9
Salt (g)	3.2

*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 and drain 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.
Lower heat, cover and cook for 12-14 min, until rice is tender.
Remove from the heat and keep covered until serving.

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 together the peanut butter, soy sauce, honey, sriracha (spicy!) and the lime juice until smooth.
Set aside the peanut sauce until serving.

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.
Fry the chicken strips with a pinch of salt 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 peppers begin to soften.

Tip! If cooking for kids, fry the chicken, peppers and snow peas without the ginger garlic paste.

6 Serve

Once the rice is cooked, stir through half of the spring onion.
Serve the Chicken and Stir fried [b]Vegetables on a bed of warm Jasmine Rice.
Drizzle with the Zingy Peanut 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.