The only thing better than a golden crust on tender chicken breast? Adding crunchy, flavoursome sesame seeds to the coating, giving you an Asian-inspired schnitzel that goes wonderfully with fragrant garlic-ginger rice and an easy veggie stir-fry. Enjoy the taste sensation!
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Finely grate the ginger and garlic. In a large saucepan, heat the butter and a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and crumbled vegetable stock (1/2 sachet for 2 people / 1 cube for 4 people), stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Trim the green beans and cut in half. Roughly chop the Asian greens. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.
In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Set aside on a plate.
In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the crumbed chicken and fry until golden on the outside and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. Transfer to a plate lined with paper towel and cover to keep warm.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Add the soy sauce, stir and remove the pan from the heat. In a small bowl, combine the mayonnaise and rice wine vinegar.
Divide the garlic-ginger rice between plates and top with the veggies and sesame-crusted chicken. Drizzle with the mayo dressing.