Get your Asian fix this week with our delicious crispy chicken stir-fry. Made with crispy free range chicken breasts, tossed through mushrooms, greens and a sriracha, soy dressing. Served with steamed white rice.
30 Minutes. Free Range.
2 x 180g chicken breast
4 spring onions
1/2 bunch Chinese broccoli
3/4 cup long grain rice
100g button mushrooms
2 teaspoons sriracha
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cup cold water. Bring to the boil until liquid has completely absorbed. Cover pot remove from heat and set aside minimum 15 minutes.
Heat a wok or non-stick fry pan to a medium to high heat with a drizzle of olive oil. Cook chicken skin side down for 5 minutes until crisp, turn and cook for a further 4 minutes. Remove from the pan, rest for 5 minutes. Slice into 2cm strips (the chicken should be slightly under cooked).
Cut chinese broccoli into 5cm length pieces. Remove the root end of the spring onions and cut into 5cm pieces. Quarter the mushrooms. Once the chicken is removed from the pan, bring the same pan to a very high heat with a drizzle of oil. Add veg and stir-fry for 2 - 3 minutes. Add the sauce, chicken and its juices then reduce the heat. Cook for a further 2 minutes.
Spoon rice into bowls and top with chicken.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.