Sweet Chilli & Ginger Chicken Rice Bowl
with Slaw and Pickled Cucumber
This veg-forward rice bowl has protein in the shape of chicken and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavour on everything. Move over bland tofu, this bowl is bursting with flavour.
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
Cucumber
1 tin
sweetcorn
1 packet
sweet chilli sauce
1 packet
Ginger Paste
1 packet
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
chicken breast
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
slaw mix
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ packet
mint
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• 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 and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine the sweet chilli sauce, ginger paste and the plant-based fish sauce. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour, chicken and a generous pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, shake the excess cornflour off chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.
• While chicken is cooking, in a large bowl, combine a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.
• Drain cucumber. Divide garlic rice, sweet chilli and ginger chicken, slaw and pickled cucumber between bowls. • Spoon over any sauce from the pan. Top with coconut sweet chilli mayonnaise and crushed peanuts. Tear over mint to serve. Enjoy!