Salt & Pepper Chicken & Asian Greens
with Rice & Soy-Ginger Sauce
With its firm texture and slightly buttery flavour, chciken 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.
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 packet
Asian greens
1
carrot
1 packet
chicken breast
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;)
2 tsp
cracked black pepper
¼ tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy;)
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 carrot into sticks. Cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour, cracked black pepper 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 oil over medium-high heat. Cook carrot, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• 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 (when no longer pink inside), 5-6 minutes.
• Return carrot and Asian greens to the 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 to serve. Enjoy!