Teriyaki Chicken & Garlic Rice Bowl
with Japanese Mayo & Sesame Seeds
When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy snow peas and mouth-watering garlic rice join the mix, it's our kind of party!
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
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
mayonnaise
(Contains Egg; )
½ sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
coriander
1 packet
chicken breast
1 bunch
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tsp
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
• 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 jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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. Roughly chop Asian greens. Cut chicken breast into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce, water (for the sauce) and the soy sauce and cook until bubbling and reduced slightly, 30 seconds.
TIP: Chicken is cooked through when it is no longer pink inside.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with veggies and teriyaki chicken (plus any remaining glaze from the pan). • Sprinkle over coriander and toasted sesame seeds. Serve with Japanese mayo. Enjoy!