Plant-Based Crumbed Chick'n & Veggies

Name: Plant-Based Crumbed Chick'n & Veggies with Garlic Rice & Korean Stir-Fry Sauce
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 olive oil; plant-based butter; Garlic; 1 Basmati Rice; 1 Carrot; 1 Celery; 1 Asian Greens; 1 Sesame Seeds; 1 Plant-Based Chicken Style Tender; 1 Korean Stir-Fry Sauce; 1 Crispy Shallots

with Garlic Rice & Korean Stir-Fry Sauce

Get up to $175 off

Plant-based crumbed chick'n is so eye catching that we can’t refuse, especially if you’re serving it with a moreish garlic rice and a Korean sauce that’s the talk of the town. There’s no way anyone could miss this dinner!

Tags:

Plant Based

•Climate Superstar

Allergens:

Sesame

•Gluten

•Soy

•Wheat

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

Garlic

Basmati Rice

Carrot

Celery

Asian Greens

Sesame Seeds

(Contains: Sesame; )

Plant-Based Chicken Style Tender

(Contains: Gluten, Soy; )

Korean Stir-Fry Sauce

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

Crispy Shallots

Not included in your delivery

olive oil

plant-based butter

Nutrition Values

Energy (kJ)4378 kJ

Calories1046 kcal

Fat51.3 g

of which saturates12.2 g

Carbohydrate111.1 g

of which sugars15.7 g

Dietary Fibre8.7 g

Protein33.9 g

Sodium1773 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 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.

• Divide garlic rice between bowls. • Top with sesame veggies and crumbed plant-based chick'n. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy!