Double Sweet & Salty Popcorn Chicken
with Garlic Rice & Sesame Veggies
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now).
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
carrot
½ bunch
baby broccoli
2 packet
chicken breast
½ packet
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
½ packet
Seasoning Blend
1 packet
Oyster Sauce
(Contains Mollusc; )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
baby leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
honey
1 tbs
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 half the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt, then 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice carrot into half-moons. Halve thick stalks of baby broccoli lengthways. Cut chicken breast into 2cm chunks. • In a large bowl, combine cornflour (see ingredients) and seasoning blend (see ingredients). Add chicken and toss to coat. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, until tender, 4-6 minutes. • Stir through sesame seeds, baby leaves and the remaining garlic until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to low, then add oyster sauce mixture and return cooked chicken to the pan, tossing, until combined and slightly thickened, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sweet and salty popcorn chicken and sesame veggies to serve. Enjoy!