Easy Vietnamese Chicken & Rice Bowl
with Pickled Carrot Salad & Coriander
Succulent Vietnamese-style chicken steaks in a sweet chilli glaze are served over a bed of fluffy rice, accompanied by a tangy pickled carrot salad that adds a refreshing crunch. A sprinkle of fresh coriander ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Carrot
1
Cucumber
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
sweet chilli sauce
1 packet
chicken breast
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
2 tsp
low sodium soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, using a vegetable peeler, peel carrot into ribbons. Slice cucumber into thin half-moons • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a small bowl, combine garlic paste, sweet chilli sauce and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, sprinkle with sweet soy seasoning and add sweet chilli glaze, turning chicken to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken. • Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine mixed salad leaves, pickled carrot ribbons, cucumber, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Divide rice, Vietnamese chicken and pickled carrot salad between bowls. Spoon any remaining glaze from pan over chicken. Tear over coriander. Enjoy!