Teriyaki Chicken & Garlic Rice Bowl
with Soy Mayo & Sesame Seeds
When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy broccoli and mouth-watering garlic rice join the mix, it's our kind of party!
Keep an eye out...Due to recent sourcing challenges, we’ve replaced baby broccoli with broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
½ head
broccoli
1 packet
chicken breast strips
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
½ sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bunch
coriander
2 clove
garlic
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ tsp
salt
½ tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and the salt, stir, then 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, thinly slice the carrot into half-moons. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Cut the chicken breast strips into 2cm chunks. In a small bowl, combine the mayonnaise and Japanese dressing. Set aside.
Heat a large frying pan over a medium-high heat. When the pan is hot, add the mixed sesame seeds (see ingredients) and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and broccoli with a splash of water, tossing, until tender, 5-6 minutes. Season with salt and pepper, then transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce, water (for the sauce) and soy sauce and cook until bubbling and reduced slightly, 30 seconds.
Thinly slice the coriander. Divide the garlic rice between bowls. Top with the teriyaki chicken (plus any excess glaze from the pan) and the veggies. Sprinkle over the coriander and toasted sesame seeds. Serve with the Japanese mayo.