Sticky Chicken, Tofu & Garlicky Veg Rice Bowl
with Plant-Based Aioli & Crispy Shallots
The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to jasmine rice as the foundation, some colourful veggies to follow, then pop on top some plant-based mushroom-glazed tofu and chicken to complete the stack. Now all that is left is for you to devour it before we do!
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
1 clove
garlic
1 packet
ginger paste
1 packet
plant-based aioli
1 packet
crispy shallots
1 packet
chicken breast
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 sachet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
1.25 cup
water
20 g
plant-based butter
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. • Stir the plant-based butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and capsicum, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until starting to brown, 2-3 minutes. Add tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide rice, sticky tofu, chicken and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!