Crumbed Chicken & Veggie Sticks

Name: Crumbed Chicken & Veggie Sticks with Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Jasmine rice; 1 packet Green beans; 320 g Chicken Breast; 1 packet Japanese Dressing; 1 Celery; 1 Carrot; 1 packet Sweet Soy Seasoning; 1 drizzle olive oil; 1.25 cup water; 2 tbs Mayonnaise; 1 tbs plain flour; 1 piece egg

with Rice & Japanese Mayo

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Tonight, we’re eating the rainbow with a plate that’s as vibrant as it is delicious. Transform chicken breast into crispy bite-sized tenders and whip up an easy Japanese mayo for dipping. Bring it all together with aromatic jasmine rice, steamed green beans and crunchy veggie sticks for a colourful meal that’s almost too pretty to eat!

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Eggs

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

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Jasmine rice

1 packet

Green beans

320 g

Chicken Breast

1 packet

Japanese Dressing

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

Celery

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

2 tbs

Mayonnaise

(Contains: Eggs; )

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories553 kcal

Energy (kJ)2310 kJ

Fat87.5 g

of which saturates13.9 g

Carbohydrate62.5 g

of which sugars12.9 g

Dietary Fibre3.2 g

Protein48.1 g

Cholesterol42 mg

Sodium1560 mg

Trans Fat0.2 g

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.

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Thinly slice celery and carrot into sticks. • Trim green beans. • In a small bowl, combine the mayonnaise and Japanese dressing. Little cooks: Take charge by combining the sauces!

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and season to taste.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Slice chicken. • Divide jasmine rice, crumbed chicken, green beans and veggie sticks between plates. Serve with Japanese mayo. Enjoy!