Asian Sticky Chicken & Stir-Fried Veggies
with Garlic Rice & Sesame Mayo
This teriyaki chicken is drawing us in, its pull is too hard to resist. So give in and fill up your bowls with rice, stir-fried veggies and of course teriyaki chicken. Pile high and dig in!
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
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
carrot
1 bunch
spring onion
1 tin
sweetcorn
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
mayonnaise
(Contains Egg; )
1 packet
chicken breast
1 bag
super slaw
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
brown sugar
½ tbs
vinegar (rice wine or white wine)
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice carrot into thin sticks (or grate if you prefer!). Thinly slice spring onion. Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar, soy sauce and a splash of water. Set aside. • In a second small bowl, combine mayonnaise and the sesame oil. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over high heat. cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-5 minutes. • Add super slaw and cook until tender, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Add the remaining garlic paste and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and the chicken (plus any resting juices) and cook, tossing, until well coated, 1-2 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Asian sticky chicken and stir-fried veggies. • Dollop with sesame mayo. • Garnish with spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sesame mayo!