[FCP] NZ Double Japanese Golden Chicken Curry Bowl

Name: [FCP] NZ Double Japanese Golden Chicken Curry Bowl with Sticky Rice Balls & Broccoli Trees
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 640 g Chicken Breast Strips; 1 packet Jasmine rice; 1 packet Mayonnaise; 1 Broccoli; 1 packet Katsu Paste; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk; olive oil; water (for the rice); water (for the curry); brown sugar; vinegar (white wine or rice wine); sugar; salt

with Sticky Rice Balls & Broccoli Trees

Get up to $175 off

Tags:

Family

Allergens:

Wheat

•Gluten

•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

1 packet

Crispy Shallots

640 g

Chicken Breast Strips

1 packet

Jasmine rice

1 packet

Mayonnaise

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

Broccoli

1 packet

Katsu Paste

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

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

Not included in your delivery

olive oil

water (for the rice)

water (for the curry)

brown sugar

vinegar (white wine or rice wine)

sugar

salt

Nutrition Values

Calories729 kcal

Energy (kJ)3050 kJ

Fat40.8 g

of which saturates19.9 g

Carbohydrate40.4 g

of which sugars10.6 g

Dietary Fibre8.1 g

Protein76.9 g

Sodium1290 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

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut broccoli into small florets, then cut stalk into thin sticks. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast strips, turning to coat. Little cooks: Help season the chicken! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. • Reduce heat to medium, and stir in katsu paste, coconut milk, the water (for the curry) and brown sugar, turning to coat and until bubbling, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. Drain then return to the bowl, season and cover to keep warm.

• To pan with rice, stir in the vinegar, sugar, salt and mayonnaise, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person). Little cooks: Let's get rolling! Help shape the rice balls.

• Divide Japanese Golden chicken curry, sticky rice balls and broccoli trees between bowls. • Spoon over any remaining curry from pan. Sprinkle over crispy shallots. Enjoy!