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!
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
Instructions
• 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!