Salt & Pepper Chicken

Name: Salt & Pepper Chicken with Garlic Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Jasmine rice; 320 g Chicken Breast; 1 packet Japanese Dressing; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 Carrot; 1 Asian Greens; 1 Fresh Chilli; 1 packet Crushed Peanuts

with Garlic Rice & Japanese Mayo

Get up to $175 off

Allergens:

Wheat

•Gluten

•Sesame

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

320 g

Chicken Breast

1 packet

Japanese Dressing

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

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

Carrot

Asian Greens

Fresh Chilli

1 packet

Crushed Peanuts

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

Nutrition Values

Calories520 kcal

Energy (kJ)2180 kJ

Fat21.3 g

of which saturates2.8 g

Carbohydrate34.5 g

of which sugars8.1 g

Dietary Fibre6.1 g

Protein46.3 g

Sodium608 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

• 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 the water is absorbed, 10-15 minutes.

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

• While the rice is cooking, halve baby broccoli. Thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce, honey and the vinegar. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

• 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. • Add Asian greens and honey-soy mixture and cook, until Asian greens are just wilted and veggies are well coated, 1-2 minutes. • Transfer to a bowl and cover to keep warm.

If you've swapped to chicken breast, cut chicken into 2cm strips. Combine with spice blend as above.

Heat frying pan as above. Cook chicken strips until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Thinly slice fresh chilli (if using). • Divide rice between bowls. Top with honey-soy veggies and Thai-spiced Pork. • Sprinkle with crushed peanuts and chilli. Serve with sesame mayo. Enjoy!