Quick Sichuan Chicken & Veggies
with Garlic Rice & Soy Mayo
Coat chicken breast chunks in our mild Sichuan garlic paste for an instant upgrade to your weeknight dinner. Serve with our signature buttery garlic rice and top with a quick soy mayo and crispy shallots for a delightful mix of flavours and textures.
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
chicken thigh
1 tsp
mayonnaise
(Contains Egg;)
1 bag
shredded cabbage mix
1 packet
crispy shallots
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add shredded cabbage mix and cook until wilted, 2 minutes. Season with salt and pepper. 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, until cooked through (when no longer pink inside), 4-5 minutes. Remove pan from heat, then add Sichuan garlic paste, tossing chicken to coat.
• Divide garlic rice between bowls. • Top with veggies and Sichuan chicken, spooning over any remaining sauce from pan. • Drizzle with soy mayo. Sprinkle with crispy shallots to serve. Enjoy!