Asian Chicken Schnitzel & Brown Rice
with Teriyaki Veggies & Garlic Aioli
Give chicken schnitzel an Asian-style twist by seasoning it in a Southeast Asian inspired spice blend, plus a bed of brown rice and a side of teriyaki veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
brown rice
1
carrot
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
½ head
broccoli
2 clove
garlic
1 bunch
Asian Greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside. • Return saucepan to medium meat with a dash of olive oil, add garlic and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, stir to combine. Remove from heat.
• Meanwhile, thinly slice carrot into half-moons. Trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.
• In a shallow bowl, add Southeast Asian spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and a pinch of salt. • Coat chicken first in the spice blend, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. • Add teriyaki sauce, the soy sauce and a good pinch of pepper and cook, stirring, until heated through, 1 minute.
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden on the outside and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
• Slice chicken schnitzels. Divide garlic brown rice between bowls. Top with chicken schnitzel and teriyaki veggies. • Serve with garlic aioli. Enjoy!