Black Pepper Chicken & Veggies
with Garlic Rice
Forget takeout: the path to sweet-and-savoury dinner bliss is as simple as breaking out a frying pan. In this easyrecipe, chicken, pepper and teriyaki sauce collide into a symphony of flavours and textures that are so delicious,you might just lick the bowl clean.
The recent weather conditions across New Zealand have 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
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 bag
green beans
1
carrot
1 bag
coriander
1 packet
chicken breast
½ sachet
black peppercorns
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; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
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 1/2 the garlic until fragrant, 1-2 minutes. • Add water (for the rice) 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!
• While the rice is cooking, trim green beans. Thinly slice carrot into half-moons. • Cut chicken breast into 2cm chunks. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.
• Heat a large frying pan over medium-high heat with enough olive oil to coat 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 chicken to the pan. • Cook chicken, tossing, until golden and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 5-6 minutes. • SPICY! Crushed peppercorns can be hot, add less if you're sensitive to heat. Add ginger paste, crushed peppercorns and remaining garlic and cook until fragrant, 1-2 minutes. • Add oyster sauce, the soy sauce and water (for the sauce). Stir to combine.
• Remove pan from the heat. Return chicken to the pan, then stir to coat in the sauce.
• Divide garlic rice between bowls. • Top with black pepper chicken and veggies. • Tear over coriander to serve. Enjoy!