Double Plant-Based Crumbed Chick'n & Korean Sauce

Name: Double Plant-Based Crumbed Chick'n & Korean Sauce with Sesame Veggies & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Garlic; 1 packet Crispy Shallots; 1 Celery; Korean Stir-Fry Sauce; 1 packet Basmati Rice; 600 g Plant-Based Crumbed Chicken Tenders; 1 sachet Sesame Seeds; 1 Carrot; sachet Mixed Sesame Seeds; 1 Asian Greens

with Sesame Veggies & Garlic Rice

Get up to $175 off

Tags:

Plant Based

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Garlic

1 packet

Crispy Shallots

Celery

Korean Stir-Fry Sauce

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

1 packet

Basmati Rice

600 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy; )

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Asian Greens

Nutrition Values

Calories1370 kcal

Energy (kJ)5740 kJ

Fat68.6 g

of which saturates10 g

Carbohydrate130 g

of which sugars15.5 g

Dietary Fibre8.1 g

Protein55.6 g

Sodium2540 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.

Cooking Steps

• 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!

• Meanwhile, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens.

• 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.

• 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 (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

• 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.

• 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!