Sweet & Salty Popcorn Chicken

Name: Sweet & Salty Popcorn Chicken with Garlic Rice & Sesame Veggies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Jasmine rice; packet Cornflour; 320 g Chicken Breast; 1 packet baby leaves; 1 Baby Broccoli; 1 sachet Sesame Seeds; 1 Carrot; 2 Garlic; 1 packet Oyster Sauce; 1 sachet Seasoning Blend

with Garlic Rice & Sesame Veggies

Get up to $175 off

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)

Allergens:

Sesame

•Molluscs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Jasmine rice

packet

Cornflour

320 g

Chicken Breast

1 packet

baby leaves

Baby Broccoli

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 sachet

Seasoning Blend

Nutrition Values

Calories363 kcal

Energy (kJ)1520 kJ

Fat6 g

of which saturates1.3 g

Carbohydrate33.8 g

of which sugars7.3 g

Dietary Fibre5.6 g

Protein43.3 g

Sodium1620 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

•Lid

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 (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

• Meanwhile, thinly slice carrot into half-moons. Trim and halve any thicker stalks of baby broccoli (see ingredients). Cut chicken breast 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 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, tossing, 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.