HelloHero: Satay Chicken, Tofu & Veggie Curry
with Rapid Rice & Broccoli
A satay chicken curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this meal!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
broccoli florets
1 packet
Diced Chicken
1 sachet
curry powder
1 packet
peanut butter
(Contains Peanut; )
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
¼ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, slice carrot into half-moons. Cut any larger broccoli florets in half. Cut tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies and tofu to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rapid rice between bowls. Top with satay chicken, tofu and veggie curry. Enjoy!