Japanese Chicken & Garlic Rice Bowl
with Quick-Pickled Onion & Coconut-Chilli Mayo
Add tons of flavour to chicken with a tasty sauce mixture, then fill a bowl with garlicky jasmine rice, add the chicken and loads of veggies and top it all off with pickled onion, crispy shallots and a sensational mayo. This is a recipe for a meal you won't forget!
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. )
½
onion
1 knob
ginger
1 packet
Diced Chicken
1 bag
baby broccoli
1 packet
Crispy Shallots
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
1 head
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
½ tbs
sesame oil
(Contains Sesame; )
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a pinch of salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the 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 the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat, then set aside.
While the onion is pickling, finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, honey, sesame oil and remaining garlic. Add the diced chicken and toss to coat. Set aside to marinate. Cut the baby broccoli into thirds. Roughly chop the Asian greens.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1 minute. Transfer the veggies to a large bowl, then add the Japanese dressing and toss to coat. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, Japanese chicken and pickled onion. Garnish with the crispy shallots and serve with the coconut sweet chilli mayonnaise.