Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2961 / 708
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, chop broccoli into small florets. Peel and slice the shallots.
3 Mix sauce
Boil the measuredwater and dissolve the 0.5/1/1 chicken stock cube in it. Peel and grate the garlic and ginger. In a bowl or jug, combine the garlic, ginger, hoisin sauce, soy sauce, honey, rice vinegar, chilli flakes(spicy!), pepper and chickenstock. Set aside.
4 Fry chicken
Chop the chicken into thin strips. Add the corn starch to a plate. Turn the chicken strips in the corn starch until well coated. Heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken. Fry for 5 min or until browned and cooked through. Transfer the chicken to a plate.
Return the 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 the chicken. Cook for 2-3 min further until the sauce has thickened to your liking.
Serve the stir-fry over the rice and garnish with any reserved chilli flakes(spicy!).