Chinese Chicken and Veggie Fry

with Jasmine Rice

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Instructions

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1 Cook rice

Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

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2 Clean and peel

Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, spring onion and garlic. Peel and grate ginger.

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3 Fry veggies

Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Remove and set aside. Add a bit more oil, and fry onions and carrots for 5–8 minutes. Set aside with mushrooms.

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4 Fry chicken

Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes. Serve with rice. Top with chopped spring onion.

Tips for fussy eaters

Keep the spices mild. Make a batch without mushrooms.

Pro tip

Add more spices if you like the heat. This is an easy to take for lunch or freeze meal if you need some "emergency" back ups in your freezer.

A quick and easy Chinese inspired weeknight meal.

Cooking Time: 30 min

Cals 577 · Prot 57.6 · Carbs 29.4 · Fat 22.2

Ingredients

Number of people

Chicken

Chicken mince 400 Grams
Mushroom 200 Grams
Carrot 1 Pieces
White onion 1 Pieces
Spring onion 30 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp
Chilli flakes 1 Grams
Soy sauce 10 ML
Salt 0.25 Tsp
Black pepper 0.25 Tsp

Rice

Jasmine rice 200 Grams
Salt 0.25 Tsp

A quick and easy Chinese inspired weeknight meal.

Cooking Time: 30 min

Cals 577 · Prot 57.6 · Carbs 29.4 · Fat 22.2

Instructions

photo

1 Cook rice

Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

photo

2 Clean and peel

Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, spring onion and garlic. Peel and grate ginger.

photo

3 Fry veggies

Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Remove and set aside. Add a bit more oil, and fry onions and carrots for 5–8 minutes. Set aside with mushrooms.

photo

4 Fry chicken

Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes. Serve with rice. Top with chopped spring onion.

Tips for fussy eaters

Keep the spices mild. Make a batch without mushrooms.

Pro tip

Add more spices if you like the heat. This is an easy to take for lunch or freeze meal if you need some "emergency" back ups in your freezer.

Ingredients

Number of people

Chicken

Chicken mince 400 Grams
Mushroom 200 Grams
Carrot 1 Pieces
White onion 1 Pieces
Spring onion 30 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp
Chilli flakes 1 Grams
Soy sauce 10 ML
Salt 0.25 Tsp
Black pepper 0.25 Tsp

Rice

Jasmine rice 200 Grams
Salt 0.25 Tsp
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