Teriyaki Diced Chicken & Garlic Rice Bowl
with Japanese 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 Asian greens and mouth-watering garlic rice join the mix, it's our kind of party!/
The recent weather conditions across New Zealand have 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!
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
2 clove
garlic
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
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 bag
coriander
1 packet
Diced Chicken
1 bunch(es)
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
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 garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce, water (for the sauce) and the soy sauce and cook until bubbling and reduced slightly, 30 seconds.
TIP: Chicken is cooked through when it is no longer pink inside.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with veggies and teriyaki diced chicken (plus any remaining glaze from the pan). • Sprinkle over coriander and toasted sesame seeds. Serve with Japanese mayo. Enjoy!