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)
2901 / 694
Fats (g)
5.5
of which saturated (g)
1.9
Carbohydrates (g)
111
of which sugars (g)
19.9
Fibers (g)
8
Proteins (g)
60.6
Salt (g)
5.6
*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, measuredwater and a pinch of salt to a pan with a lid and bring to boil over a high heat. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.
2 Prep vegetables
Meanwhile, separate the broccoli into small florets and chop them into bite-sized pieces. Peel and finely slice the shallots.
3 Mix sauce
Boil the measuredwater and dissolve the 0.5 chicken stock cube in it. Add the ginger garlic paste, hoisin sauce, soy sauce, honey, rice vinegar and chilli flakes(spicy!) to the chickenstock. Mix well and set aside.
Tip!Sensitive to spice? Go easy on the chilli flakes.
4 Fry chicken
Chop the chicken into bite-sized strips. Add the corn starch with a pinch of salt to a plate. Turn the chickenstrips in the corn starch until well coated. Heat a large pan over a medium-high heat with a generous drizzle of oil. Once hot, add the coated chicken. Fry for 5 min or until browned and cooked through. Transfer the chicken to a plate. Wipe and reserve the pan.
5 Stir-fry
Return the reserved pan to a medium-high heat with a second drizzle of oil. Add the broccoli and shallots and stir-fry with a pinch of salt for 2 min. Add the sauce and chicken and fry for 3-4 min further or until the sauce thickens and generously coats the vegetables and chicken. Remove from the heat and season with pepper to taste.
6 Serve
Divide the jasminerice among bowls and serve the chicken stir-fry alongside. Drizzle any leftover sauce from the pan over the chicken.