Plant-Based Crumbed Chick'n & Teriyaki Sauce
with Sesame Veggies & Garlic Rice
Plant-based crumbed chick'n is so eye catching that we can’t refuse, especially if you’re serving it with a moreish garlic rice and a teriyaki sauce that’s the talk of the town. There’s no way anyone could miss this dinner!
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
3 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
1 stalk
celery
1 packet
Asian Greens
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Plant-Based Chicken Style Tender
(Contains Gluten, Soy; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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!
• Meanwhile, thinly slice carrot into half-moons. • Thinly slice celery. • Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery, tossing, until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based chicken style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add teriyaki sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sesame veggies and plant-based crumbed chick'n. • Drizzle with teriyaki sauce and garnish with crispy shallots to serve. Enjoy!