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Chicken, Sriracha & Rainbow Vegetable Stir Fry

Chicken, Sriracha & Rainbow Vegetable Stir Fry

Three Steps | Ready in 10

Extra Rapid
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Looking for a tasty midweek dinner option? Try cooking up our Chicken Stir Fry in just 10 minutes for a balanced and tasty meal.

Tags:Spicy
Allergens:SoyaGluten
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Lime

1 unit(s)

Garlic Clove

1 sachet

Sriracha

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Ketjap Manis

(ContainsSoya, Gluten)

1 sachet

Honey

240 grams

Cooked Pulled Chicken

1 pack(s)

Rainbow Vegetable Mix

½ sachet

Ginger puree

1 pack(s)

Steamed Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1837 kJ
Energy (kcal)439 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate59 g
of which sugars19.0 g
Protein39 g
Salt4.1 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Garlic Press
Grater
Zester
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press).
Pop the sriracha, soy sauce, ketjap manis, honey and the lime zest into a jug and mix well.

2

Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the chicken and rainbow vegetable mix and stir fry until the vegetables are just tender and the chicken is piping hot, 3 mins. Add the garlic, ginger and sauce mixture and cook, stirring, for 1 min.

3

Meanwhile, cook the basmati rice to pack instructions. Divide the rice between plates and top with the stir fry. Serve with the lime wedges and enjoy!