Sticky Sesame Lemon Chicken
with Bacon, Egg & Veggie Fried Rice
From the sweet and savoury coating on the chicken thigh, to the loaded fried rice with an added depth of flavour from the bacon, this dish definitely rivals takeaway.
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 sprig
spring onion
1
carrot
1 bag
green beans
1 clove
garlic
½
lemon
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
microwavable basmati rice
(Contains Soy;)
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 packet
chicken thigh
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
soy sauce (for the rice)
3 tbs
honey
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice spring onion. • Finely chop carrot. • Trim green beans and roughly chop. • Finely chop garlic. • Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add spring onion, then crack the egg into the pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, carrot and green beans, breaking up bacon with a spoon, until golden, 5-7 minutes. • Stir in microwavable basmati rice, garlic and the soy sauce (for the rice). Cook until warmed through, 2-3 minutes. Remove from heat. • Return scrambled egg to pan, tossing to combine. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• In a small bowl, combine the honey, the soy sauce (for the chicken), sesame seeds and juice from the lemon wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. • Add chicken, tossing to coat.
• Wipe out frying pan and return to high heat with a generous drizzle of olive oil. When oil is hot, dust off any excess flour from chicken. • Cook chicken in batches, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate. • Return all chicken to pan. Add sauce mixture and cook, tossing, until coated and heated through.
• Divide bacon, egg and veggie fried rice between bowls. • Top with sticky sesame lemon chicken. Spoon over sauce from pan to serve. Enjoy!