Double Orange Sesame Chicken & Jasmine Rice
with Cucumber Salad
Did someone say orange chicken? These sticky, sweet and sesame-coated pieces of golden juicy chicken are bringing back memories of takeaway meals from our childhood. And on the table in fifteen minutes? We don’t think it gets much better than that!
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
Ingredients
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Cucumber
1
Orange
2
Chicken Breast Strips
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1
Sesame Seeds
(Contains Sesame; )
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
soy sauce
(Contains Gluten, Soy; )
honey
Nutrition Values
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Slice cucumber into half-moons. Juice the orange. Cut chicken breast strips into 2cm chunks.
• In a medium bowl, combine chicken breast strips, sweet soy seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, add cornflour and the plain flour to the chicken mixture and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to medium heat. Toast sesame seeds, until golden, 1-2 minutes. • Add orange juice and the soy sauce and honey and simmer until slightly reduced, 1-2 minutes. • In a medium bowl, combine cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide jasmine rice between bowls. • Top with chicken and pour over the orange sesame glaze. • Serve with cucumber salad. Enjoy!