Whole Chicken & Sticky Plum Sauce
with Stir-Fry Greens & Fried Rice
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
half chicken
1
garlic & herb seasoning
1
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1
ginger paste
1
baby broccoli
1
Pea Pods
1
spring onion
1
garlic paste
1
microwavable basmati rice
(Contains Soy;)
1
chilli flakes
Not included in your delivery
olive oil
egg
(Contains Egg;)
1
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. In a small bowl, combine plum sauce, oyster sauce and ginger paste. • Pat the whole chicken dry with a paper towel. Place the chicken in a lined oven tray, breastside up. Sprinkle with garlic & herb seasoning. Drizzle with olive oil, rubbing the seasoning into the skin. • Roast until cooked through, 1 hour. • In the last 10 minutes of cook time, pour over sticky plum sauce mixture and roast for another 5-10 minutes. • Remove tray from oven. Cover with foil and set aside to rest for 15 minutes.
TIP: To check is chicken is done, poke a skewer between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy.
• Meanwhile, trim and halve baby broccoli. • Trim pea pods. • Thinly slice spring onion.
• When chicken has 10 minutes of cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, until softened, 3-4 minutes. • Add pea pods and cook, until tender, 2-3 minutes. Transfer to a serving bowl. • Add Japanese style dressing and toss to combine. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add spring onion, then crack egg into the pan and scramble until cooked through, 1 minute. • Season with salt and pepper. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste, until fragrant, 1 minute. • Squeeze microwaveable basmati rice packet to loosen rice. Add rice and soy sauce mix and cook, until warmed through, 2-3 minutes. • Remove from heat and return scrambled egg to pan, tossing to combine. Season with salt and pepper.
• Carve chicken and pour over any resting juices. • Bring sticky plum sauce chicken, fried rice and Japanese-style greens to the table. • Top rice with a pinch of chilli flakes (if using) to serve. Enjoy!