Plant-Based Crumbed Chick'n & Ginger Veggies

Name: Plant-Based Crumbed Chick'n & Ginger Veggies with Mumbai Coconut Sauce & Garlic-Peanut Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 2 clove garlic; 1 packet basmati rice; 1.5 cup water; 1 bag Asian Greens; 1 carrot; 1 stalk celery; 1 packet ginger paste; 1 tsp soy sauce; 2 packet Plant-Based Crumbed Chicken Tenders; 1 sachet Mumbai Spice Blend; 1 packet coconut milk; 1 tsp brown sugar; 1 packet Crushed Peanuts

with Mumbai Coconut Sauce & Garlic-Peanut Rice

Get up to $175 off

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

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Peanuts

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 bag

Asian Greens

carrot

1 stalk

celery

1 packet

ginger paste

2 packet

Plant-Based Crumbed Chicken Tenders

(Contains: Gluten, Soy; )

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

soy sauce

(Contains: Gluten, Soy; )

1 tsp

brown sugar

Nutrition Values

Energy (kJ)6243 kJ

Fat92.5 g

of which saturates24.8 g

Carbohydrate130 g

of which sugars14.8 g

Protein58.8 g

Sodium2442 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

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce and toss until fragrant and greens are just wilted, 1 minute. • Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. Cook plant-based crumbed chicken tenders in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar and simmer until slightly thickened, 1-2 minutes.

• Stir crushed peanuts (see ingredients) through the rice. • Divide garlic-peanut rice between bowls. Top with plant-based crumbed chicken and ginger veggies. • Pour over Mumbai coconut sauce to serve. Enjoy!