Asian Chicken Schnitzel & Garlic Rice
with Saucy Veggies & Mayo
Give chicken schnitzel an Asian-style twist by seasoning it in a Thai seven spice blend, plus a side of saucy veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
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
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ bunch
baby broccoli
1 packet
Asian Greens
1 packet
chicken breast
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1
egg
(Contains Egg; )
1 tablespoon (tbsp)
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat 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 to the pan and 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 and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, halve any thicker stalks of baby broccoli (see ingredients) lengthways 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 Thai seven spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people) and a pinch of salt. • Coat chicken first in the spice blend, followed by the egg and finally the breadcrumbs. Transfer to a plate.
TIP: No air fryer? Leave the oil out of the crumb!
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 12-15 minutes.
TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base of the pan over to medium-high. 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high. Cook 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.
• Slice chicken schnitzels. • Divide garlic rice between bowls. Top with chicken and veggies. • Serve with mayonnaise. Enjoy!