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)
3348 / 787
Fats (g)
17.1
of which saturated (g)
3.3
Carbohydrates (g)
102
of which sugars (g)
23.9
Fibers (g)
6.2
Proteins (g)
52.6
Salt (g)
10.1
*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 Marinate chicken
In a large bowl, combine the oystersauce, dark and sweetsoysauces, gingergarlicpaste, ricevinegar, sesameoil and chinese5spices. Add the chicken and coat in the marinade. Leave to marinate until step 3.
2 Prep
Finely chop the springonion. Chop the cabbage into bite-sized pieces.
3 Fry chicken
Heat a large non-stick pot over a medium high heat with a drizzle of oil. Once hot, add the chicken (retaining the marinade for step 5) and fry for 2-3 min each side. Once browned, remove the chicken from the pan and set aside.
4 Fry
Rinse the rice under cold water. To the same pan, add another drizzle of oil. Once hot, add half of the springonions (saving some for garnish), cabbage and mixedveg. Fry for 1-2 min. Add the rice and staranise and fry for a further 1 min.
5 Steam
Add the measuredwater, tamari and remaining marinade. Mix well and top with the chicken. Bring to a boil. Once boiling, lower the heat, cover and simmer for 14-16 min, or until the water is absorbed and the rice is cooked.
6 Serve
Meanwhile, pick the coriander. Divide the chicken and rice amongst bowls. Top with the reserved spring onion, coriander and sesameseeds.
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