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Easy Asian Chilli Jam Pulled Chicken

Easy Asian Chilli Jam Pulled Chicken

with Rapid Rice, Steamed Veggies & Crispy Shallots

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Looking for something easy to eat that doesn’t compromise on flavour? Then we certainly have you covered! With rapid rice ready in no time served alongside pulled chicken, combined in our sweet soy seasoning and finished with a tasty punch of chilli jam, you will be ready and devouring this bowl in no time.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalEasy Prep
Allergens:SesameGlutenSoySulphites

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

baby broccoli

1

carrot

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

salad leaves

1 packet

pulled chicken

1 sachet

sweet soy seasoning

(ContainsGluten, Soy)

1 packet

garlic paste

(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)

1 packet

chilli jam

(ContainsSulphites)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 drizzle

sesame oil

(ContainsSesame)

1 tsp

soy sauce

(ContainsGluten, Soy)

⅓ cup

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2449 kJ
Fat7.6 g
of which saturates2.5 g
Carbohydrate96.7 g
of which sugars19.8 g
Protein31.3 g
Sodium1636 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. Trim baby broccoli. Thinly slice carrot into sticks. • Half-fill a medium saucepan with boiling water. • Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to the saucepan. Cover to keep warm.

2

• When the rice has 7-8 minutes cook time remaining, place a colander or steamer basket on top of saucepan, then add carrot and broccoli. • Cover with a lid and steam until veggies are tender, 7-8 minutes. Transfer to a bowl. Add salad leaves and a drizzle of sesame oil. Toss, season and set aside.

3

• While the veggies are steaming, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pulled chicken, breaking up with a spoon, until browned and warmed through, 2-3 minutes. • Add sweet soy seasoning and garlic paste and cook until fragrant, 1 minute. • Remove from heat, then add chilli jam, the soy sauce and the water, tossing to combine. Season with pepper.

4

• Divide rapid rice between bowls. • Top with Asian chilli jam pulled chicken and steamed veggies. • Garnish with crispy shallots.