Double Plant-Based Crumbed Chick'n & Ginger Veggies
with Mumbai Coconut Sauce & Garlic-Peanut Rice
Plant-based crumbed chicken is so eye catching that we can’t refuse, especially if you’re serving it with a nutty garlic rice and a sauce that’s the talk of the town. There’s no way anyone could miss this dinner!
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
2
Garlic
1
Asian Greens
1
Carrot
1
Celery
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1
Mumbai Spice Blend
1
Coconut Milk
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
1
olive oil
1
water
1
soy sauce
(Contains Gluten, Soy; )
1
brown sugar
Nutrition Values
Instructions
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water 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. 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!
• While rice is cooking, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce and toss until fragrant and greens are just wilted, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover 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 ~~~~~~~~~~ • Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover 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.
TIP: Cook in batches if your pan is getting crowded.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar and simmer until slightly thickened, 1-2 minutes.
• Stir crushed peanuts through the rice. • Divide garlic-peanut rice between bowls. Top with plant-based crumbed chicken and ginger veggies. • Pour over Mumbai coconut sauce to serve. Enjoy!