This fragrant meal packs flavour in every bite. From the garlic rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway!
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
2
Garlic
320 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
100 g
Diced Bacon
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1 packet
Crispy Shallots
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten. )
20 g
butter
(Contains: Milk; )
1 drizzle
olive oil
tbs
soy sauce
(Contains: Soy; May be present: Gluten. )
1.5 cup
water (for the rice)
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, halve any thicker stalks of baby broccoli (see ingredients) lengthways and cut into thirds.
• Roughly chop Asian greens.
• Cut chicken thigh into 2cm chunks.
• In a large bowl, add sweet soy seasoning and chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• Wash out and dry the frying pan.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a splash of water, tossing, until just tender, 3-4 minutes.
• Add Asian greens and cook until just wilted, 2-3 minutes.
• In the last minute of cook time, add ginger paste, sweet chilli sauce and the soy sauce. Sprinkle with cooked bacon and toss to coat.
• Season garlic rice with pepper.
• Divide garlic rice between bowls. Top with sweet soy chicken and bacon-ginger veggies.
• Garnish with crispy shallots to serve. Enjoy!