Southeast Asian-Spiced Chicken & Garlic Rice
with Honey-Soy Greens & Crispy Shallots
We’ve finally spotted the ultimate chicken dish on the horizon. This chicken will crumble in your mouth and calm stormy seas when seasoned in sweet and soy flavours. It’s all steam ahead when you get a taste of the garlic veggies with a hint of honey soy. Drop the anchor, it’s time to eat!
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Asian Greens
½
lime
1 head
broccoli
1 sachet
Southeast Asian Spice Blend
½ packet
Honey-Soy Sauce
(Contains Gluten, Sesame, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crispy Shallots
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• 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!
• Meanwhile, roughly chop Asian greens. Cut broccoli into small florets, then roughly chop stalk. Slice lime into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and Southeast Asian spice blend.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli until tender, 3-4 minutes. • Add Asian greens and the remaining garlic and cook until just wilted, 2-3 minutes.
• Reduce heat to medium, then add honey-soy sauce (see ingredients), the soy sauce and a squeeze of lime juice. Cook, tossing to coat, until heated through, 30 seconds. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken in batches until cooked through, 3-5 minutes each side (depending on thickness).
TIP: Chicken is cooked through when no longer pink inside.
• Divide garlic rice between bowls. • Top with Southeast Asian-spiced chicken and garlic greens. • Garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!
