Teriyaki Chicken & Garlic Rice Bowl
Top rated | Available all January
When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy greens 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 Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 bag
Asian Greens
1 packet
chicken breast
1 packet
mayonnaise
(Contains Egg; )
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
½ sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
coriander
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
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 coriander. Divide the garlic rice between plates. Top with the veggies and teriyaki chicken (plus any remaining sauce from the pan). Sprinkle over the coriander and toasted sesame seeds. Serve with the Japanese mayo.
