NZ Plant-Based Crumbed Chicken & Korean Sauce
with Sesame Veggies, Garlic Rice & Aioli
- Sesame
- Wheat
- Gluten
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Eggs
- Fish
- Milk
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Crispy Shallots
1
Celery
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Basmati Rice
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1
Asian Greens
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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 carrot into half-moons. Thinly slice celery. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add remaining garlic and cook, until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.
If you've added garlic aioli, drizzle it over at the end to serve.
