Sweet Chilli-Ginger Chicken & Garlic Rice
with Stir-Fry Veggies & Crispy Shallots
Sweet chilli ginger, it rolls off the tongue and into your belly. The spice of the ginger pops against the sweet chilli sauce and chicken, as it soaks into the garlic rice to blend the dish together. Grab a fork full of the colourful slaw too because how could you refuse something so pretty and tasty! Your bellies will thank you for it.
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
lemon
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 bag
Asian Stir-Fry Mix
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and 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!
• While rice is cooking, cut lemon into wedges. • Cut chicken breast into 2cm chunks. • When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, combine chicken, the plain flour and a pinch of salt in a medium bowl. • Return frying pan to high heat with a good drizzle of olive oil. • When oil is hot, pick up chicken with tongs and shake off any excess flour. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add ginger paste, a squeeze of lemon juice and sweet chilli sauce. Toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. Top with stir-fry veggies and sweet chilli-ginger chicken. • Garnish with crispy shallots. Serve with remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!