Five-Spice Chicken and Rice Skip the takeaway and make this delicious meal yourself.

f. As you tuck into tender

chicken stir-fried in a sticky oyster and Chinese five-spice sauce, brown rice and
with Pak Choy and Cashews Asian greens, you'll feel virtuous knowing it's healthier than takeaway, too.

30 minutes 4 Servings
WHAT WE SEND
• 40g cashew nuts 3
• free-range chicken thigh
fillets
• 10g Chinese five-spice
• 60ml (¼ cup) oyster sauce 1,2
• 250g brown rice
• 2 bunches pak choy
1. Prep ingredients 2. Marinate chicken 3. Cook chicken
WHAT YOU NEED
• 3 garlic cloves Fill a medium saucepan three-quarters Cook the rice in the pan of boiling water Bring a medium saucepan of water to the
• 1 tbs vegetable oil full with water and bring to the boil for the for 25 mins or until tender. Drain. boil for the pak choy. Heat 2 tsp vegetable
• 2 tsp white vinegar rice. Crush or finely chop 3 garlic cloves. Meanwhile, put the garlic, 1 tbs oyster oil in a large frypan over medium-high
• 2 tsp soy sauce Cut the pak choy in half lengthwise, sauce, 1 tbs five-spice powder, 2 tsp soy heat. Cook the chicken for 3-4 mins each
keeping the core intact. sauce and 2 tsp vegetable oil in a bowl side until golden and cooked through.
TOOLS and stir to combine. Add the chicken (see Remove from the pan.
• 2 medium saucepans Make it yours) and toss to coat.
• large frypan

Our veggies come straight from the farm,

so please wash them before cooking.

**The remainder of this ingredient won't

be used in this recipe.

ALLERGENS
Gluten (1), Shellfish (2), tree nuts (3), Soy.
May contain traces of other allergens.

NUTRITION PER SERVING

Calories 540kcal, Fat 19.1g, Proteins 36.6g,
4. Cook pak choy 5. Serve up 6. Make it yours
Carbs 52.2g

Meanwhile, cook the pak choy in the pan
of boiling water for 2-3 mins until tender.
Drain. Put 2 tsp white vinegar and the
remaining oyster sauce in a bowl and stir
to combine. Roughly chop the cashews.
Divide the rice, pak choy and chicken Like chicken strips instead of big pieces?
among bowls and drizzle with the oyster Easy! Simply thinly slice the chicken,
sauce mixture and any pan juices. marinate, then stir-fry.
Scatter over the cashews and enjoy!

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