HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Chicken Rice Bowl
Sweet Chilli Chicken Rice Bowl

Sweet Chilli Chicken Rice Bowl

with Pickled Onion & Toasted Sesame Dressing

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This nutty delight uses sesame seeds, peanuts and sweet chilli sauce to top a flavourful mix of veggies and sliced chicken breast for a crave-worthy dinner that's as pretty as a picture.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 unit


1 bunch

Asian greens

1 bag

green beans

1 bag


1 packet

chicken breast

2 sachet

sesame seeds


1 packet



1 packet

sweet chilli sauce

1 packet

crushed peanuts


2 clove


½ unit


Not included in your delivery

olive oil

2 tsp

sesame oil (or oil)


1.5 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp


1 tsp

rice wine vinegar (for the dressing)

20 g



¼ tsp


1.25 cup

water (for the rice)

¼ cup

rice wine vinegar (for the pickle)

¼ cup

water (for the pickle)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4020 kJ
Fat46 g
of which saturates11.5 g
Carbohydrate86.5 g
of which sugars21.5 g
Dietary Fibre0 g
Protein49.1 g
Cholesterol0 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice), jasmine rice and salt, stir and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Stir the onion occasionally so it stays submerged.


While the onion is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim and halve the green beans. Roughly chop the coriander. Cut the chicken breast into 1cm strips.


Heat a large frying pan over a mediumhigh heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook until tender, 4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper, then transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Remove from the heat and stir through the sweet chilli sauce.


Drain the pickled onion. Divide the garlic rice between bowls and top with the sweet chilli chicken and veggies. Stir the sesame dressing until well combined and drizzle over the top. Garnish with the coriander, crushed peanuts and pickled onion.