Sweet Chilli Chicken & Garlicky Veggies
with Ginger Rice & Crispy Shallots
If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this Chinese-inspired version. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.
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
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
2 clove
garlic
1 bag
green beans
1
carrot
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then 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. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut chicken into 2cm chunks and set aside. Finely chop garlic. Trim and halve green beans. Thinly slice carrot into half-moons. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.
• Wipe out pan and return to high heat with a drizzle of olive oil. When oil is hot, cook the chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add sweet chilli sauce, the soy sauce and remaining garlic, tossing, until combined, 1 minute. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide ginger rice between bowls. Top with garlicky greens and sweet chilli chicken. • Garnish with crispy shallots. • Serve with a dollop of mayonnaise. Enjoy!