Double Plant-Based Crumbed Chick'n & Teriyaki Sauce
with Sesame Veggies & Garlic Rice
Plant-based crumbed chick'n is so eye catching that we can’t refuse, especially if you’re serving it with a moreish garlic rice and a Teriyaki sauce that’s the talk of the town. There’s no way anyone could miss this dinner!
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. )
1
carrot
1 stalk
celery
1 packet
Asian Greens
1 sachet
sesame seeds
(Contains Sesame; )
2 packet
Plant-Based Chicken Style Tender
(Contains Gluten, Soy; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: The chicken is cooked when it is no longer pink inside.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add remaining garlic and cook, until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sesame veggies and chicken. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy!