Sticky Honey-Soy Chicken & Fried Rice

Name: Sticky Honey-Soy Chicken & Fried Rice with Asian Greens
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 packet Asian Greens; ½ Onion; 1 packet ginger paste; 2 packet garlic paste; 1 packet sriracha; 1 tsp brown sugar; 2 tbs soy sauce; 1 sachet Sweet Soy Seasoning; 1 egg; 1 packet chicken breast; 1 packet Honey-Soy Sauce

with Asian Greens

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This dish has a little bit of everything, including an array of colour. It’s a tasty rainbow! From the sweet, honey-soy soaked chicken breast to the nutritious veggies tucked into the fried rice (there’s even egg in there too), we know everyone will be pleased.

Tags:

Over 30g protein

Allergens:

Gluten

•Soy

•Gluten(Wheat)

•Eggs

•Sesame

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

carrot

1 packet

Asian Greens

Onion

1 packet

ginger paste

2 packet

garlic paste

1 packet

sriracha

1 sachet

Sweet Soy Seasoning

1 packet

chicken breast

1 packet

Honey-Soy Sauce

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tbs

soy sauce

egg

Nutrition Values

Energy (kJ)2868 kJ

Calories686 kcal

Fat7.1 g

of which saturates1.9 g

Carbohydrate100.3 g

of which sugars27.3 g

Dietary Fibre8.8 g

Protein52.2 g

Sodium2517 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

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain rice, rinse with warm water and set aside.

TIP: The rice will finish cooking in step 4!

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice onion (see ingredients). • Cut chicken into 2cm chunks. • In a small bowl, combine garlic paste, sriracha, the brown sugar and soy sauce. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onionand Asian greens until tender, 4-5 minutes. • Add sweet soy seasoning and cook until fragrant, 1 minute.

• Push veggies to one side of the pan, then crack the egg into pan and scramble until cooked through, 1 minute. • Add the soy sauce mixture and cook until slightly reduced, 1-2 minutes. • Add the par-cooked rice and cook, stirring, until tender, 2-3 minutes. Transfer to a bowl, season to taste and cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the honey-soy sauce and a splash of water, and cook, until combined, for 1 minute.