Vietnamese-Style Chicken Tenderloins & Rice
with Fried Egg, Sriracha & Pickled Rainbow Slaw
Enjoy the colour and texture of this vibrant dish thanks to a mouth-watering combo of tender chicken, fluffy rice, delicate veggies and a fried egg. Don’t forget a drizzle of sriracha for some added kick!
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
white rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
2 clove
garlic
1 sprig
spring onions
1 packet
ginger paste
1 packet
sweet chilli sauce
1 packet
chicken tenderloins
½ sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
deluxe salad mix
1 packet
sriracha
(May be present: Soy. )
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Add the water to a medium saucepan and bring to the boil. Drain and rinse white rice. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan 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!
• While rice is cooking, using a vegetable peeler, peel carrot into ribbons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • Meanwhile, finely chop garlic. • Thinly slice spring onion. • In a small bowl, combine ginger paste, garlic, sweet chilli sauce and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning chicken to coat. Transfer to a plate.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine deluxe salad mix, pickled carrot ribbons, the reserved pickling liquid and a drizzle of olive oil. • Season with salt and pepper to taste.
• Divide rice, Vietnamese-style chicken and pickled rainbow slaw between plates. Spoon any remaining glaze from pan over chicken. • Top with fried egg and spring onion. Drizzle over sriracha to serve. Enjoy!