NZ Trendy Asian BBQ Chicken & Fragrant Broth Rice Bowl
with Steamed Greens & Chilli
Calories
:
398 kcalProtein
:
41.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine rice
1
Asian Greens
1 packet
Green beans
1
Fresh Chilli
320 g
Chicken Breast
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy; )
1
Hainanese Paste
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 sachet
Chicken-Style Stock Powder
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
2.5 cup
water (for the sauce)
Nutrition Values
Calories398 kcal
Energy (kJ)1670 kJ
Fat10 g
of which saturates1.9 g
Carbohydrate33.5 g
of which sugars7.1 g
Dietary Fibre3.2 g
Protein41.7 g
Sodium1740 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.
Utensils
•Medium Saucepan
Cooking Steps
1
- Add the water 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!
2
- Meanwhile, halve Asian vegetable. Trim and halve green beans. Thinly slice long chilli (if using).
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of olive oil.
3
- Trim baby broccoli, halving any thicker stalks lengthways. Halve Asian green. Thinly slice spring onion.
- Add baby broccoli, Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave veggies on high until just tender, 2-4 minutes. Drain veggies.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
- Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
5
- In a second medium saucepan, heat a drizzle of olive oil over medium-high heat.
- Cook hainanese paste and ginger & lemongrass paste until fragrant, 1 minute.
- Add chicken-style stock powder, soy sauce mix and water (for the sauce) and bring to the boil.
6
- Slice chicken.
- Divide rice and steamed greens between bowls.
- Pour in fragrant broth and garnish with chilli. Enjoy!
