Southeast Asian Chicken & Honey-Soy Veggies
with Jasmine Rice & Japanese Mayo
Watch out because our lovely spiced chicken is going to turn some heads tonight! With all the umami, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
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 bag
baby broccoli
1
carrot
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
chicken breast
½ sachet
black peppercorns
1 sachet
Southeast Asian Spice Blend
½
fresh chilli (optional)
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
Asian Greens
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
½ tbs
vinegar (rice wine or white wine)
½ tsp
salt
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• 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 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, halve baby broccoli. Thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce, honey and the vinegar. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot until tender, 4-5 minutes. • Add Asian greens and honey-soy mixture and cook, until Asian greens are just wilted and veggies are well coated, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• While the veggies are cooking, crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Cut chicken breast into 2cm strips. • In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and the plain flour. Add chicken and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: If your pan is getting crowded, cook in batches for the best results. TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice fresh chilli (if using). • Divide rice between bowls. Top with honey-soy veggies and Southeast Asian chicken. • Sprinkle with crushed peanuts and chilli. Serve with Japanese mayo. Enjoy!