Quick Sticky Chicken Meatball Rice Bowl
with Soy Garlic Veggies & Mayo
Rice bowls are so simple to whip up and have the ability to pack in so many good flavours. Tonight is no different, with oyster and sweet chilli sauce coating the meatballs to perfection. Paired with our Asian stir-fry mix and garlicky rice, you'll be at the bottom of the bowl before you know it!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
1
carrot
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
1 packet
sweet chilli sauce
1 bag
Asian stir-fry mix
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1
egg
(Contains Egg;)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. Drain, rinse with warm water and return to the saucepan. Add butter, stir to combine and cover to keep warm. • Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. • In a small bowl combine mayo and soy sauce
Little cooks: Take charge by combining the sauces!
• In a medium bowl, combine chicken mince, fine breadcrumbs, egg, 1/2 the garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add oyster sauce, sweet chilli sauce and a splash of water and toss, until meatballs are well coated.
TIP: Add a splash more water if the glaze looks too thick. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• While meatballs are cooking, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add Asian stiry fry mix and carrot and cook until tender, 3-4 minutes. Add remaining garlic and cook until fragrant,1-2 minutes. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide rice between bowls. Top with sticky chicken meatballs, garlic veggies and soy mayonnaise. Spoon any remaining sauce over meatballs. • Garnish with crispy shallots. Enjoy!