HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Chicken Schnitzel Rice Bowl
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!


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove


2 packet

jasmine rice

1 packet

chicken breast

1 unit


1 bag

green beans

1 bunch

Asian greens

1 bag


1 tub

garlic aioli


2 packet

panko breadcrumbs


1 packet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

1 packet

crispy shallots

Not included in your delivery

olive oil

40 g



2.5 cup


½ tsp

salt (for the rice)

1.5 tsp

soy sauce

(ContainsGluten, Soy)

⅓ cup

plain flour


2 tsp

salt (for the crumb)

2 unit


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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


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.


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.


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.


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.


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.