Sticky Sweet & Sour Tamarind Chicken

Name: Sticky Sweet & Sour Tamarind Chicken with Jasmine Rice & Asian Greens
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Garlic; 1 packet Jasmine rice; 1 Capsicum; 320 g Chicken Breast; 1 packet Sweet Chilli Sauce; 1 packet Crispy Shallots; 1 Asian Greens; 1 packet Soy Sauce Mix; 1 Fresh Chilli; 1 packet Tamarind Paste; 1 packet Sweet Soy Seasoning

with Jasmine Rice & Asian Greens

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Allergens:

Hvede

•Gluten

•Soja

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

Garlic

1 packet

Jasmine rice

Capsicum

320 g

Chicken Breast

1 packet

Sweet Chilli Sauce

1 packet

Crispy Shallots

Asian Greens

1 packet

Soy Sauce Mix

Fresh Chilli

1 packet

Tamarind Paste

1 packet

Sweet Soy Seasoning

Nutrition Values

Calories455 kcal

Energy (kJ)1900 kJ

Fat6 g

of which saturates2.4 g

Carbohydrate55.1 g

of which sugars20.9 g

Dietary Fibre4.3 g

Protein42.4 g

Sodium1440 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

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season. • Transfer to a plate and cover to keep warm.

In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce the heat to medium-low, then add tamarind sauce mixture and cook until slightly reduced, 1-2 minutes.

• Divide garlic rice and veggies between bowls. • Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!