Sweet & Salty Popcorn Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet & Salty Popcorn Chicken

Sweet & Salty Popcorn Chicken

with Garlic Rice & Sesame Veggies

Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now).

This recipe is under 550kcal per serving.

Kid Friendly
Over 30g protein
Calorie Smart

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

Total Time30 minutes
Cooking Time


Serving amount

4 clove


1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



½ bunch

baby broccoli

1 packet

chicken thigh

½ packet


(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

½ packet

Seasoning Blend

1 packet

oyster sauce

(Contains Mollusc; )

1 sachet

sesame seeds

(Contains Sesame; )

1 packet

baby leaves

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.25 cup

water (for the rice)

1 tsp

soy sauce

(Contains Gluten, Soy; )

2 tbs


1 tbs

water (for the sauce)


Nutrition Values

Energy (kJ)2229 kJ
Fat24.8 g
of which saturates9.9 g
Carbohydrate48.7 g
of which sugars13.6 g
Dietary Fibre6.2 g
Protein36 g
Sodium1750 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.


Medium Saucepan
Large Frying Pan



• 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 water (for the rice) and a generous pinch of salt, then 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• Meanwhile, thinly slice carrot into half-moons. Halve thick stalks of baby broccoli lengthways. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour (see ingredients) and seasoning blend (see ingredients). Add chicken and toss to coat. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). Set aside.

Little cooks: Take charge by combining the sauces!


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, until tender, 4-6 minutes. • Stir through sesame seeds, baby leaves and the remaining garlic until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.


• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• Reduce heat to low, then add oyster sauce mixture and return cooked chicken to the pan, tossing, until combined and slightly thickened, 1-2 minutes.


• Divide garlic rice between bowls. • Top with sweet and salty popcorn chicken and sesame veggies to serve. Enjoy!