Asian Chicken Schnitzel & Garlic 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 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!
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. )
1
carrot
1
courgette
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bunch
Asian Greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.25 cup
water
1
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
20 g
butter
(Contains Milk; )
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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot and courgette into half-moons. 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 courgette, 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. Transfer to a plate and cover to keep warm.
• 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 rice between bowls. Top with teriyaki veggies and chicken. • Serve with garlic aioli. Enjoy!