Sticky Honey-Soy Chicken & Fried Rice
with Asian Greens
This dish has a little bit of everything, including an array of colour. It’s a tasty rainbow! From the sweet, honey-soy soaked chicken to the nutritious veggies tucked into the fried rice (there’s even egg in there too), we know everyone will be pleased.
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
carrot
1
Brown Onion
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
1 packet
basmati rice
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Honey-Soy Sauce
(Contains Gluten, Sesame, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
Asian Greens
1 packet
oyster sauce
(Contains Mollusc; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain rice, rinse with warm water and set aside.
TIP: The rice will finish cooking in step 4!
• Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice onion. Cut chicken breast into 2cm chunks. • In a small bowl, combine garlic paste, sriracha, oyster sauce, the brown sugar and soy sauce. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onion and Asian greens until tender, 4-5 minutes.
• Push veggies to one side of the pan, then crack the egg into pan and scramble until cooked through, 1 minute. • Add the oyster sauce mixture and cook until slightly reduced, 1-2 minutes. • Add the par-cooked rice and cook, stirring, until tender, 2-3 minutes. Transfer to a bowl, season to taste and cover to keep warm.
• In a medium bowl, combine chicken, cornflour (see ingredients), the plain flour and a pinch of salt. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat and toss with honey-soy sauce and a splash of water.
• Divide veggie fried rice between bowls. • Top with sticky honey-soy chicken and any remaining sauce to serve. Enjoy!