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
sachet
Mixed Sesame Seeds
(Contains: Sesame; )
1 packet
Jasmine rice
320 g
Chicken Thigh
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame; )
1
Carrot
1 packet
Peanut Nutter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Peanuts. )
1
Asian Greens
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice carrot into rounds. • Place chicken thigh and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until chicken is almost cooked through, 15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While chicken is baking, half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to saucepan. • Add the butter and stir to melt and combine.
• While the rice is cooking, roughly chop baby broccoli and Asian greens. Thinly slice garlic. • In a small bowl, combine teriyaki sauce, the honey, soy sauce, peanut butter, the sesame oil and garlic. • To oven tray, add baby broccoli, Asian greens and sesame teriyaki sauce. Toss to combine. Sprinkle mixed sesame seeds over chicken. • Return to oven and bake until chicken is cooked through and veggies are tender, 8-10 minutes.
• Divide butter rice between bowls. • Top with sesame teriyaki chicken and veggies (plus any juices from the tray!). Enjoy!