Sticky Popcorn Chicken & Garlic Rice
with Sesame Veggies
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now).
This recipe is under 650kcal per serving.
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
4 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
green beans
1 packet
chicken tenderloins
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy;)
2 tbs
honey
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and 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 and keep covered until 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!
• Meanwhile, thinly slice carrot into half-moons. Trim and roughly chop green beans. • Cut chicken tenderloins into 2cm chunks. In a medium bowl, combine chicken, cornflour(see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce).
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, until tender, 4-6 minutes. • Stir in sesame seeds and remaining garlic until fragrant, 1 minute. Season. • Transfer to a plate and cover to keep warm.
• Return pan to high heat with a generous drizzle of olive oil. • When oil is hot, cook chicken in batches, tossing, until browned and cooked though (when no longer pink inside), 5-6 minutes.
• Reduce heat to low, add sauce mixture and return cooked chicken to the pan, tossing until slightly thickened, 1-2 minutes.
• Divide garlic rice, sweet and salty popcorn chicken and sesame garlic veggies between bowls. • Tear over coriander. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish! Enjoy!