Black Pepper Chicken & Veggies
with Garlic Rice
Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this easy recipe, chicken, pepper and kecap manis collide into a symphony of flavors and textures that are so delicious, you might just lick the bowl clean.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
4 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
onion
1 bag
green beans
1
carrot
½
fresh chilli
1 bag
herbs
1 packet
chicken breast
½ sachet
black peppercorns
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
2 tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, heat the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Trim the green beans and halve lengthways. Thinly slice the carrot into half-moons. Thinly slice the long red chilli (if using). Roughly chop the herbs. Cut the chicken breast into 2cm chunks. Crush the black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. In a shallow bowl, add the plain flour and chicken, then toss to coat. Using tongs, shake off any excess flour, then add the chicken to the pan. Cook, tossing, until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel.
SPICY! Crushed pepper can be hot, add less if you're sensitive to heat.
Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion, tossing, until tender, 5 minutes. Add the green beans and cook, tossing, until tender, 2 minutes. Add the ginger paste, crushed peppercorns and remaining garlic and cook until fragrant, 1-2 minutes. Add the kecap manis, soy sauce and water (for the sauce). Stir to combine.
Add the chicken and spring onion, then stir to coat in the sauce. Remove the pan from the heat.
Divide the garlic rice between bowls. Top with the black pepper chicken and veggies. Garnish with the coriander and chilli to serve.