[Superquick] NZ Orange Sesame Chicken & Jasmine Rice
with Fresh Cucumber Salad & Sesame Dressing
- Sesame
- Soy
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Cashew
- Fish
- Milk
- Almond
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Jasmine rice
1 packet
Sesame Dressing
(Contains: Sesame, Soy, Eggs, Wheat, Gluten May be present: Cashew, Fish, Milk, Almond)
300 g
Diced Chicken
1
Orange
1 packet
Mixed Salad Leaves
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten)
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten)
1 packet
Cornflour
1 packet
Pea Pods
Nutrition
Cooking Steps
• Boil the kettle. 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 set aside. • Trim and roughly chop pea pods. Juice the orange.
• In a medium bowl, combine diced chicken, sweet soy seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, add cornflour and the plain flour to the chicken mixture and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to medium heat. Toast sesame seeds, until golden, 1-2 minutes. • Add orange juice, soy sauce mix and the honey and simmer until slightly reduced, 1-2 minutes. • In a medium bowl, combine pea pods, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide jasmine rice between bowls. • Top with chicken and pour over the orange sesame glaze. • Serve with cucumber salad. Drizzle over with sesame dressing to serve. Enjoy!
