Asian Pumpkin, Chicken & Slaw Bowl
with Jasmine Rice & Garlic Aioli
This slaw bowl is packed full of flavour. Pumpkin, first coated in sweet soy seasoning and crunchy sesame seeds, is roasted until golden and sweet. Pile it on top of fluffy rice, a sweet and tangy slaw, and a punchy garlic aioli and let this combination of flavours take you to new levels of yum!
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
peeled pumpkin pieces
1 sachet
chilli flakes
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1 packet
Asian Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
vinegar (rice wine or white wine)
1 tsp
honey
1 tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle with sweet soy seasoning, then drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with a dash of olive oil. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt 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!
• Thinly slice cucumber into half-moons. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper and set aside. • In a large bowl, add the vinegar, honey and sesame oil, whisking to combine. Set aside. • Add Asian slaw mix and cucumber to the bowl, tossing to coat. Season to taste. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken. • Divide jasmine rice and slaw between bowls. • Top with Asian roast pumpkin, chicken and garlic aioli. • Garnish with crispy shallots and tear over coriander. Enjoy!