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!
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
1 bunch
baby broccoli
1
carrot
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
salad leaves
1 packet
pulled chicken
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Chilli Jam
(Contains Sulphites; )
1 packet
Crispy Shallots
olive oil
1 drizzle
sesame oil
(Contains Sesame; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
⅓ cup
water
• 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.
• 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.
• 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.
• Divide rapid rice between bowls. • Top with Asian chilli jam pulled chicken and steamed veggies. • Garnish with crispy shallots.