Saucy Chicken & Sesame Rice Balls
with Stir-Fried Veggies
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Calling all junior chefs to the kitchen, to help mix, wrap and roll these mega tasty rice balls. While the kids are rolling away, whip up an equally tasty and easy saucy chicken stir-fry on the stovetop.
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
carrot
1
zucchini
2 clove
garlic
1 packet
chicken thigh
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
½ tbs
vinegar (white wine or rice wine)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut carrot and zucchini into thin sticks. Finely chop garlic. • Cut chicken thigh into 1cm strips. In a medium bowl, combine chicken with sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and carrot, stirring, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and cook, until fragrant, 1 minute. • Transfer to a bowl, season with salt and pepper and set aside.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips in frying pan with a drizzle of olive oil over high heat, tossing occasionally, until browned and cooked through, 3-4 minutes. • Reduce heat to medium, return veggies and all chicken to pan. Stir in oyster sauce, sweet chilli sauce, the water (for the sauce) and baby spinach leaves. • Cook until heated through, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.
• To pan with rice, stir in the vinegar, sugar, mayonnaise and everything garnish, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person).
Little cooks: Let's get rolling! Help shape the rice balls.
• Divide sesame sushi rice balls between bowls with oyster sauce chicken and veggie stir-fry. Enjoy!