Teriyaki Chicken & Garlic Rice Bowl
with Japanese Mayo
When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy veggies and mouth-watering garlic rice join the mix, it's our kind of party!
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
carrot
1 packet
baby corn
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 tub
mayonnaise
(Contains Egg;)
½ sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
chicken thigh
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 bunch
spring onions
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Cut the baby corn into small pieces. Cut the chicken thigh into 2cm chunks. Using a rolling pin or the base of a saucepan, crush the peanuts in their packet (or finely chop if you prefer!).
In a medium bowl, combine the mayonnaise and Japanese dressing.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot, tossing, until tender, 4-5 minutes. Add the baby corn and cook until tender, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce (see ingredients), soy sauce and water (for the sauce) and cook until bubbling and reduced, 30 seconds.
Thinly slice the spring onion (see ingredients). Divide the garlic rice between bowls. Top with the teriyaki chicken (plus any excess sauce from the pan) and the veggies. Sprinkle with the spring onion and crushed peanuts and serve with the Japanese mayo.