Asian Popcorn Chicken & Garlic Rice

Name: Asian Popcorn Chicken & Garlic Rice with Oyster Sauce Veggies & Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Jasmine rice; packet Cornflour; 320 g Chicken Thigh; 1 packet Sesame Dressing; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 packet Oyster Sauce; 1 Asian Greens; 1 packet Sweet Soy Seasoning

with Oyster Sauce Veggies & Sesame Dressing

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Pan-fried chicken and stir-fried veggies; it’s almost too good to be true. Cook the veggies in a umami oyster sauce and sprinkle chicken in a delicious seasoning. This will help to give it a signature golden glow. Even the rice has an extra kick of flavour from the garlic. This dinner really is a dream come true!

This recipe is under 650kcal per serving.

Tags:

High Protein

Allergens:

Soy

•Eggs

•Wheat

•Gluten

•Sesame

•Molluscs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

packet

Cornflour

320 g

Chicken Thigh

1 packet

Sesame Dressing

(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond. )

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories449 kcal

Energy (kJ)1880 kJ

Fat20.9 g

of which saturates4.6 g

Carbohydrate38 g

of which sugars11.1 g

Dietary Fibre4.1 g

Protein33.3 g

Sodium1740 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut chicken thigh into 2cm chunks. • In a medium bowl, combine sweet soy seasoning, the remaining garlic and a drizzle of olive oil. Add chicken and toss to combine.

• When the rice has 10 minutes remaining, add cornflour and the plain flour to the bowl of chicken. Toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour from chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of sesame oil. • Cook Asian stir-fry mix and ginger paste until tender and fragrant, 2-3 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!