Sweet Chilli Chicken & Garlic Rice
with No-Prep Veggie Stir-Fry & Crispy Shallots
There’s a lot you can do with a good sauce, so let's take a look at the one we have for tonight? That’s right, we have a craving for sweet chilli, so glaze it over chicken and pile on the fragrant rice and stir-fried veggies for another sauce-tastic 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
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Chicken Drumstick Fillet
1 packet
Asian Stir-Fry Mix
1 sachet
Garlic & Herb Seasoning
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While rice is cooking, cut chicken drumstick fillet into 2cm chunks. • When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, combine garlic & herb seasoning, the plain flour and a pinch of salt in a medium bowl. Add chicken and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add sweet chilli sauce, toss to coat and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with stir-fried veggies and sweet chilli chicken. • Garnish with crispy shallots and serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!