Vietnamese-Style Chicken & Mushroom Rice Bowl

Name: Vietnamese-Style Chicken & Mushroom Rice Bowl with Cucumber Slaw & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Crispy Shallots; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 Fresh Chilli; 1 packet Plant-Based Mayo; 1 packet Button Mushrooms; 1 Cucumber; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 320 g Chicken Breast; 1 Lemon

with Cucumber Slaw & Crispy Shallots

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We love a classic Vietnamese-style rice bowl, so let’s put it to the test. There’s a collection of veggies including chicken, meaty mushrooms, a sticky Asian stir-fry sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Spicy

•Plant Based

Allergens:

Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

Fresh Chilli

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

1 packet

Button Mushrooms

Cucumber

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

320 g

Chicken Breast

Lemon

Nutrition Values

Energy (kJ)2290 kJ

Calories547 kcal

Fat19.6 g

of which saturates3.3 g

Carbohydrate41.8 g

of which sugars12.2 g

Dietary Fibre6.8 g

Protein47.1 g

Cholesterol0 mg

Sodium848 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the plant-based 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 the 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, thinly slice cucumber into rounds. • Thinly slice button mushrooms and fresh chilli (if using). • Cut chicken breast into 2cm chunks.

• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 6-8 minutes.

• Add the remaining garlic to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add cooked chicken, Asian Stir-Fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. Toss chicken and mushrooms to coat and season to taste.

• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil and a drizzle of vinegar and olive oil. • Toss to combine and season to taste.

• Divide garlic rice between bowls. • Top with Vietnamese-style mushrooms, chicken and cucumber slaw. • Dollop with plant-based mayo. • Garnish with crispy shallots and chilli. • Tear over coriander to serve. Enjoy!