Double Plant-Based Crumbed Chick'n & Ginger Veggies
with Mumbai Coconut Sauce & Garlic-Peanut Rice
Plant-based crumbed chicken is so eye catching that we can’t refuse, especially if you’re serving it with a nutty garlic rice and a 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
2 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 packet
Asian Greens
1
carrot
1 stalk
celery
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 packet
Plant-Based Chicken Style Tender
(Contains Gluten, Soy; )
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water 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. 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 rice is cooking, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce and toss until fragrant and greens are just wilted, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
TIP: Cook in batches if your pan is getting crowded.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar and simmer until slightly thickened, 1-2 minutes.
• Stir crushed peanuts through the rice. • Divide garlic-peanut rice between bowls. Top with plant-based crumbed chicken and ginger veggies. • Pour over Mumbai coconut sauce to serve. Enjoy!