Double Southeast Asian Chicken & Garlic Rice

Name: Double Southeast Asian Chicken & Garlic Rice with Honey-Soy Veggies & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Garlic Paste; 1 packet Jasmine rice; 640 g Chicken Breast; 1 packet Mayonnaise; 1 packet Japanese Dressing; 1 sachet Southeast Asian Spice Blend; 1 packet Crispy Shallots; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 sachet Coriander

with Honey-Soy Veggies & Japanese Mayo

Get up to $175 off

Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.

Tags:

Kid Friendly

•Under 40g carbs

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Paste

1 packet

Jasmine rice

640 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Japanese Dressing

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

1 sachet

Southeast Asian Spice Blend

1 packet

Crispy Shallots

Carrot

1 packet

Shredded Cabbage Mix

1 sachet

Coriander

Nutrition Values

Energy (kJ)2790 kJ

Calories666 kcal

Fat21.3 g

of which saturates4.3 g

Carbohydrate41 g

of which sugars8.1 g

Dietary Fibre2.8 g

Protein78.1 g

Cholesterol0 mg

Sodium756 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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. • In a small bowl, combine Japanese dressing and mayonnaise. Set aside. Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add shredded cabbage mix and cook until tender, 2-3 minutes. • Add the honey and soy sauce and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• While the veggies are cooking, cut chicken breast into 2cm chunks. • In a medium bowl, combine the salt, Southeast Asian spice blend and the plain flour and generously season with pepper. Add chicken and toss to coat.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). TIP: Add a drizzle more oil if necessary! TIP: Chicken is cooked through when it's no longer pink inside.

• Divide garlic rice between bowls. Top with honey-soy veggies and Southeast Asian chicken. • Garnish with crispy shallots. Serve with sesame mayo. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!