Salt & Pepper Chicken Rice Bowl
with Carrots, Asian Greens & Soy-Ginger Sauce
With its firm texture and slightly buttery flavour, chicken breast 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
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1
Carrot
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
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
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
• Rinse and drain rice. • 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 10 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 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, the cracked black pepper and the salt. Add chicken breast, tossing to coat. • In a small bowl, combine the soy sauce, the honey and ginger paste.
TIP: Remove chicken breast skin with a sharp knife before combining with cornflour, if you prefer!
• 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.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off chicken breast, then cook chicken breast, turning occasionally, until golden and just cooked through, 4-6 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!