Sweet & Salty Popcorn Chicken
with Garlic Rice & Sesame Veggies
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now).
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 packet
chicken breast
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sesame seeds
(Contains Sesame; )
1 bag
baby spinach leaves
4 clove
garlic
1 bag
green beans
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
honey
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • 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!
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, cornflour(see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce).
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, until tender, 4-6 minutes. • Stir through sesame seeds, baby spinach leaves and the remaining garlic until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes.
• Reduce heat to low, then add oyster sauce mixture and return cooked chicken to the pan, tossing, until combined and slightly thickened, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sweet and salty popcorn chicken and sesame veggies. Enjoy!