Double Plant-Based Crumbed Chick'n & Korean Sauce
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Double Plant-Based Crumbed Chick'n & Korean Sauce

Double Plant-Based Crumbed Chick'n & Korean Sauce

with Sesame Veggies & Garlic Rice

Plant-based crumbed chick'n is so eye catching that we can’t refuse, especially if you’re serving it with a moreish garlic rice and a Korean sauce that’s the talk of the town. There’s no way anyone could miss this dinner!

Tags:
Plant Based
Allergens:
Sesame
•Gluten
•Soy
•Wheat

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

Garlic

1

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1

Carrot

1

Celery

1

Asian Greens

1

Sesame Seeds

(Contains Sesame; )

1

Plant-Based Chicken Style Tender

(Contains Gluten, Soy; )

1

Korean Stir-Fry Sauce

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

1

Crispy Shallots

Not included in your delivery

1

olive oil

plant-based butter

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Nutrition Values

Energy (kJ)3101 kJ
Calories741 kcal
Fat24.3 g
of which saturates9.7 g
Carbohydrate84.6 g
of which sugars13.1 g
Dietary Fibre8 g
Protein42 g
Sodium997 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.

Instructions

1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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!

2

• Meanwhile, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

4

• Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

TIP: The chicken is cooked when it is no longer pink inside.

5

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add remaining garlic and cook, until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.

6

• Divide garlic rice between bowls. • Top with sesame veggies and crumbed plant-based chick'n. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between bowls. • Top with sesame veggies and chicken. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy!