Sichuan Chicken Rice Bowl
with Veggies & Crispy Shallots
Why did anyone cross the road? To get a taste of this sensational chicken dish, of course! With our signature Sichuan garlic paste, soy mayo and crispy shallots, it's a perfect mix of flavours that’ll spice up your midweek routine.
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
4 clove
garlic
2 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
carrot
1 bag
green beans
1 unit
capsicum
1 packet
chicken breast
2 packet
mayonnaise
(Contains Egg; )
2 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 cup
water (for the rice)
½ tsp
salt
1.5 tsp
soy sauce
(Contains Gluten, Soy; )
2 tsp
water (for the mayo)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, cut the carrot (unpeeled) into half-moons. Trim the green beans and slice into 2cm pieces. Cut the capsicum into 1cm pieces. Cut the chicken breast into 2cm chunks.
In a medium bowl, combine the mayonnaise, soy sauce and water (for the mayo). TIP: Keep the mayo plain if the kids would prefer!
Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot, green beans, capsicum and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until cooked through, 4-5 minutes. Remove the pan from the heat, add the Sichuan garlic paste and toss to coat.
Divide the garlic rice between bowls. Top with the veggies and the Sichuan chicken. Spoon any remaining juices from the pan onto the chicken. Drizzle over the soy mayo. Garnish the adults' portions with the crispy shallots.