Garlic-Pepper Chicken and Snow Pea Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs pak choy
• 100g snow peas
• 1pcs spring onion
• 50g oyster sauce
• 10g pepper and garlic seasoning
• 300g free-range chicken breast fillet
• 5g toasted sesame seeds
• 10ml soy sauce
• 10ml white vinegar
• 10ml honey
• 15ml 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. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, trim the pak choy and separate the leaves. Trim the stems from the snow peas, removing the strings from one side. Thinly slice the spring onion keeping the white and green parts separate.
3. Step 3 — Make stir-fry sauce
   Put the oyster sauce, 3 tsp pepper and garlic seasoning (you can reduce the amount if you prefer less of a peppery kick), 2 tsp soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl and stir to combine.
4. Step 4 — Prep and season chicken
   CHICKEN OPTION Thinly slice the chicken into strips. Combine the chicken and 1 tbs stir-fry sauce in a bowl and toss to coat.
5. Step 5 — Start stir-fry
   Heat 2 tsp oil in a large deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until browned and cooked through. Remove from the pan.
6. Step 6 — Finish stir-fry and serve
   Heat 1 tsp oil in the same pan over high heat. Stir-fry the pak choy, snow peas and white part of the spring onion for 1-2 mins until tender. Add the chicken and remaining stir-fry sauce and stir-fry for 1 min or until the sauce is slightly reduced. Divide the rice and stir-fry among bowls. Scatter with the sesame seeds and remaining spring onion to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites