Chicken and Vegetable Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs onion
• 1pcs carrot
• 1pcs zucchini
• 150g green beans
• 1bunch coriander
• 300g free-range chicken breast fillet
• 20g cornflour
• 50g oyster sauce
• 20ml sesame oil
• 10g toasted sesame seeds
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   CHICKEN OPTION While the rice is cooking, cut the onion into thin wedges. Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Trim the beans, then halve. Coarsely chop the coriander leaves, discarding the stems. Cut the chicken into 2cm chunks.
3. Step 3 — Start stir-fry
   Heat 2 tsp oil in a large deep frypan over high heat until hot. Stir-fry the onion and carrot for 2 mins or until starting to soften. Add the beans and stir-fry for 2-3 mins. Add the zucchini and stir-fry for 2-3 mins until the vegetables are just tender.
4. Step 4 — Coat chicken and cook
   Meanwhile, put the cornflour in a shallow dish and season with salt and pepper. Add the chicken to the seasoned flour and gently toss to lightly coat. Heat 1 tbs oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 3-4 mins until golden and cooked through. Remove from the pan.
5. Step 5 — Finish stir-fry
   Stir the oyster sauce and coriander into the vegetables. Add the chicken and stir until combined and heated through.
6. Step 6 — Flavour rice
   Fluff the rice with a fork. Add the sesame oil and sesame seeds and stir to combine. Divide the rice and stir-fry among plates to serve.

Allergens

Sulphites, Mollusc, Fish, Gluten, Sesame, Wheat