Sweet-Soy Chicken & Garlic Rice
with Ginger Veggies & Crispy Shallots
The magic in this dish is the juicy chicken breast, perfectly caramelised with a honey-soy sauce and then topped with a mayo drizzle. Add a nourishing roasted veggies and crispy shallots in the mix, and you've got an Asian-inspired meal in no time!
We’ve replaced the Asian vegetable in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
basmati rice
½ bunch
baby broccoli
1
courgette
1
carrot
1 packet
chicken thigh
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
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
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
2 tsp
soy sauce
(Contains Gluten, Soy; )
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 basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, halve any thicker stalks of baby broccoli (see ingredients) lengthways and cut into thirds. • Slice courgette into half-moons. Thinly slice carrot into rounds.
• Cut chicken thigh into 2cm chunks. • In a large bowl, add sweet soy seasoning and chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette with a splash of water, tossing, until just tender, 5-6 minutes. • In the last minute of cook time, add ginger paste, sweet chilli sauce and the soy sauce and toss to coat.
• Season garlic rice with pepper. • Divide garlic rice between bowls. Top with sweet soy chicken and veggies. • Garnish with crispy shallots to serve. Enjoy!