Sesame-Crumbed Chicken & Soy Greens
with Ginger Rice & Peanuts
You've never had chicken like this before! The sesame seed and panko coating gets lovely and golden in the pan, with the sesame adding a mild nutty flavour and aroma. Jazz up the rice with zingy ginger, add some peanuts for crunch, and you have a dish that will exceed everyone's expectations!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s Asian greens were in short supply, so some customers will receive shredded cabbage instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2 clove
garlic
1
zucchini
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken breast
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
shredded cabbage mix
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains Egg;)
½ tsp
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1.5 tsp
soy sauce (for the veg)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the zucchini into half-moons. Roughly chop the Asian greens. In a small bowl, combine the mayonnaise and soy sauce (for the sauce). Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm thick.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, combine the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Dip the chicken into the flour, then into the egg and finally in the panko-sesame mixture. Set aside on a plate.
In large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. When the oil is hot, cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the shredded cabbage mix and cook until softened 1-2 minutes. Add the garlic and soy sauce (for the veg) and cook until fragrant, 1 minute.
Divide the sesame-crumbed Japanese chicken, soy veggies and ginger rice between plates. Sprinkle with the crushed peanuts. Serve with the soy mayo.