[Healthy Takeaway] NZ Sesame Crumbed Chicken & Golden Curry Sauce
with Zesty Cucumber Salad & Bacon Rice
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
Ingredients
2
Garlic
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Jasmine rice
320 g
Chicken Breast
100 g
Diced Bacon
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Katsu Paste
(May be present: Fish, Eggs, Sesame, Soy, Wheat, Gluten, Milk, Almond. )
1
Lime
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1
Radish
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), the 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice cucumber into thin half-moons. Thinly slice radish. Zest lime to get a pinch and slice into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and mixed sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with salt and pepper.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Drain oil, wipe out and return frying pan to medium-high heat. • Cook katsu paste and the water (for the sauce), stirring to combine, until slightly reduced, 2-3 minutes. • Add butter and brown sugar and stir until melted and combined, 1 minute.
• In a medium bowl, combine cucumber, radish, mixed salad leaves, Japanese dressing, lime zest and a squeeze of lime juice. Season to taste. • Slice chicken. • Divide garlic rice between bowls. Top with sesame crumbed chicken and zesty cucumber salad. • Pour golden curry sauce over chicken. Serve with any remaining lime wedges. Enjoy!
