Mirin-Ginger Chicken Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 150g green beans
• 1pcs zucchini
• 1pcs ginger
• 50g oyster sauce
• 20ml mirin
• 300g free-range chicken tenderloins
• 5g toasted sesame seeds
• 15ml soy sauce
• 15ml white vinegar
• 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
   Meanwhile, trim the beans and cut into short lengths. Halve the zucchini lengthwise and thinly slice on an angle. Peel and finely grate the ginger.
3. Step 3 — Make stir-fry sauce
   Combine the ginger, oyster sauce, mirin, 1 tbs soy sauce, 3 tsp white vinegar and 1 tbs water in a bowl.
4. Step 4 — Stir-fry chicken
   CHICKEN TENDERLOIN OPTION Thinly slice the chicken into strips. Heat 1 tbs oil in a large deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan. Stir-fry the beans and zucchini for 1 min. Add the stir-fry sauce and cook, stirring, for 1 min or until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Add the chicken and any resting juices to the vegetable stir-fry and cook, stirring, for 30 secs or until heated through. Fluff the rice with a fork. Divide the rice and stir-fry among bowls. Scatter with the sesame seeds to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat