Japanese Chicken & Garlic Rice Bowl

Name: Japanese Chicken & Garlic Rice Bowl with Quick-Pickled Onion & Coconut-Chilli Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 Red Onion; 1 packet Jasmine rice; 1 packet Japanese Dressing; 300 g Diced Chicken; 1 packet Coconut Sweet Chilli Mayonnaise; 1 Baby Broccoli; 1 packet Ginger Paste; 1 Carrot

with Quick-Pickled Onion & Coconut-Chilli Mayo

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Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Eggs

•Mustard

•Celery

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Red Onion

1 packet

Jasmine rice

1 packet

Japanese Dressing

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

300 g

Diced Chicken

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs, Mustard, Celery; May be present: Tree nuts. )

Baby Broccoli

1 packet

Ginger Paste

Carrot

Nutrition Values

Calories480 kcal

Energy (kJ)2010 kJ

Fat7.2 g

of which saturates2.3 g

Carbohydrate61.6 g

of which sugars9.3 g

Dietary Fibre6.8 g

Protein41.6 g

Sodium306 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

• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. 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 onion (see ingredients). Halve baby broccoli lengthways. Thinly slice carrot into half-moons.

If you've swapped your beef strips for diced chicken, flavour the chicken in the ginger-soy mix as above. Continue with step.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot until tender, 4-5 minutes. • Transfer veggies to a large bowl, then add Japanese dressing and toss to coat. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.

• Divide garlic rice between bowls. Top with veggies and Japanese-style beef. • Garnish with crispy shallots and serve with coconut sweet chilli mayonnaise. Enjoy!