Rice-Free Asian Chicken Stir-Fry

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 2pcs carrot
• 2clov garlic
• 20g roasted peanuts
• 300g chicken thigh fillets
• 10g Balinese seasoning
• 10g toasted sesame seeds
• 10ml soy sauce
• 23ml vegetable oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Trim the baby broccoli and halve lengthwise. Halve the carrots lengthwise and thinly slice on an angle. Thinly slice the garlic. Coarsely chop the peanuts. Thinly slice the chicken.
2. Step 2 — Marinate chicken
   Put the chicken, half the Balinese seasoning* and 2 tsp soy sauce in a bowl and toss to coat.
3. Step 3 — Stir-fry chicken
   Heat 2 tsp vegetable oil in a large deep frypan over high heat (see Kitchen 101). Stir-fry the chicken for 2-3 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Add the baby broccoli, carrot, garlic and 2 tsp water, cover and cook for 2-3 mins until tender. Add the chicken, peanuts and sesame seeds and stir-fry for 1-2 mins until the chicken is cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Divide the stir-fry and fried eggs among bowls and enjoy!
6. Step 6 — Kitchen 101
   Fast and hot is key when stir-frying! Make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sojabohnen, Eier, Peanut, Sulfit, Sesamsamen