Sesame Chicken Schnitzel & Corn-Studded Rice

Name: Sesame Chicken Schnitzel & Corn-Studded Rice with Japanese Aioli & Sweet Chilli Veggies
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 tin sweetcorn; 20 g butter; 1 packet jasmine rice; 1.25 cup water; 1 carrot; 1 packet garlic aioli; 1 packet Japanese Dressing; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 sachet mixed sesame seeds; 1 bag Shredded Cabbage Mix; 1 packet sweet chilli sauce; 1 tbs soy sauce; 1 packet chicken breast

with Japanese Aioli & Sweet Chilli Veggies

Get up to $175 off

How do you dress up schnitzel and rice, by decking them out in some bling! The chicken is cooked with a scattering of sesame seeds studded like jewels and then drizzled in a Japanese aioli. The rice is also bedazzled tonight with bright pops of corn. It’s sure to dazzle your tastebuds.

Allergens:

Milk

•Eggs

•Soy

•Sesame

•Gluten(Wheat)

•Gluten

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

carrot

1 packet

garlic aioli

1 packet

Japanese Dressing

1 packet

panko breadcrumbs

1 sachet

mixed sesame seeds

1 bag

Shredded Cabbage Mix

1 packet

sweet chilli sauce

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

2 tbs

plain flour

¼ tsp

salt

egg

1 tbs

soy sauce

Nutrition Values

Energy (kJ)4271 kJ

Fat39.9 g

of which saturates10.8 g

Carbohydrate112.3 g

of which sugars15.7 g

Protein51.9 g

Sodium1393 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

• Drain the sweetcorn. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Add jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the 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!

• Meanwhile, thinly slice carrot into half-moons. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a small bowl, combine garlic aioli and Japanese dressing. Set aside.

• In a shallow bowl, combine the plain flour and salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and mixed sesame seeds. • Coat chicken first into the seasoned flour, followed by the egg and finally into the panko-sesame mixture. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if needed. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. • Add sweet chilli sauce and the soy sauce and cook, tossing, until combined, 1-2 minutes.

• Slice sesame chicken schnitzels. • Divide corn rice between bowls. • Top with the chicken and sweet chilli veggies. Drizzle over Japanese aioli to serve. Enjoy!