Salt & Pepper Chicken
with Asian Greens, Soy-Ginger Sauce & Rice
With its firm texture and slightly buttery flavour, chicken stands up perfectly to the S&P coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus jasmine rice to soak it all up.
This recipe is under 650kcal per serving.
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. )
1 bag
Asian greens
1 bunch
spring onion
1 packet
chicken breast
1 sachet
black peppercorns
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains Milk;)
¼ tsp
salt
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. • Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes. Stir the butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop Asian greens. Thinly slice spring onion and set aside. Cut chicken breast into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, combine cornflour, crushed peppercorns and the salt. Add chicken, tossing to coat. • In a small bowl, combine the soy sauce, the honey and ginger paste.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook Asian greens, tossing, until fragrant and wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Return Asian greens to pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
• Divide rice between bowls. Top with salt and pepper chicken, spooning over any remaining soy-ginger sauce from the pan. • Sprinkle with spring onion to serve. Enjoy!