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Asian Chicken Schnitzel Rice Bowl

Asian Chicken Schnitzel Rice Bowl

with Teriyaki Veg & Garlic-Soy Aioli

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Give chicken schnitzel an Asian-style twist by serving it with garlic-soy aioli for dipping, plus a side of teriyaki veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!

Allergens:MilkEggGlutenSoySesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

2 packet

jasmine rice

1 packet

chicken breast

1 unit

carrot

1 bag

green beans

1 bunch

Asian greens

1 bag

coriander

1 tub

garlic aioli

(ContainsEgg)

2 packet

panko breadcrumbs

(ContainsGluten)

1 packet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

1 packet

crispy shallots

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water

½ tsp

salt (for the rice)

1.5 tsp

soy sauce

(ContainsGluten, Soy)

⅓ cup

plain flour

(ContainsGluten)

2 tsp

salt (for the crumb)

2 unit

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4090 kJ
Fat36.5 g
of which saturates11.3 g
Carbohydrate108 g
of which sugars11 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium2190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), stir and 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

2

While the rice is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a small bowl, combine the garlic aioli with the soy sauce. TIP: Keep the garlic aioli plain for the kids if you like.

3

In a shallow bowl, combine the plain flour, the salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

4

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed chicken. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

5

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, stirring, until tender, 4-5 minutes. Add the Asian greens and teriyaki sauce and cook, stirring, until wilted, 2 minutes.

6

Thickly slice the chicken schnitzels. Divide the garlic rice among plates and top with the chicken schnitzel and teriyaki veggies. Sprinkle with crispy shallots and serve with the garlic-soy aioli. Garnish the adults' portions with the coriander.