Double Asian Popcorn Chicken & Garlic Rice
with Oyster Sauce Veggies & Sesame Dressing
Pan-fried chicken and stir-fried veggies; it’s almost too good to be true. Cook the veggies in a umami oyster sauce and sprinkle chicken in a delicious seasoning. This will help to give it a signature golden glow. Even the rice has an extra kick of flavour from the garlic. This dinner really is a dream come true!
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 packet
chicken thigh
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Asian Stir-Fry Mix
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
plain flour
(Contains Gluten; )
drizzle
sesame oil
(Contains Sesame; )
1 tsp
vinegar (rice wine or white wine)
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 half the 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, cut chicken thigh into 2cm chunks. • In a large bowl, combine sweet soy seasoning, the remaining garlic and a drizzle of olive oil. Add chicken and toss to combine.
• When the rice has 10 minutes remaining, add cornflour and the plain flour to the bowl of chicken. Toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour from chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of sesame oil. • Cook Asian stir-fry mix and ginger paste until tender and fragrant, 2-3 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Remove pan from heat, then add oyster sauce, the vinegar and a splash of water. Season with salt and pepper and stir to combine.
• Divide garlic rice between bowls. • Top with oyster sauce veggies and Asian popcorn chicken. • Drizzle with sesame dressing to serve. Enjoy!