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!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
mixed sesame seeds(ContainsSesame)
teriyaki sauce(ContainsSesame, Gluten, Soy)
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. 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 carrot into half-moons. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks. In a small bowl, combine the mayonnaise and Japanese dressing. Set aside.
Heat a large frying pan over a medium-high heat. Toast the mixed sesame seeds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce, water (for the sauce) and soy sauce and cook until bubbling and reduced slightly, 30 seconds.
Roughly chop the herbs. Divide the garlic rice between bowls. Top with the veggies and teriyaki chicken (plus any remaining sauce from the pan). Sprinkle over the herbs and toasted sesame seeds. Serve with the Japanese mayo.