Cantonese-Style Chicken

Name: Cantonese-Style Chicken Take your cooking skills to the next level!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 330 g Chicken Breast; 3 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Green Beans; 1 packet Jasmine Rice; 1 Long Chilli

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Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. This dish is a delicate and delicious combo of flaky chicken, garlic veggies and fluffy rice accompanied by a zingy and moreish sauce. Learn this simple steaming technique to ensure your fish is both moist and fragrant.

This recipe is under 650kcal per serving.

Tags:

High Protein

•Calorie Smart

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 packet

Asian Greens

330 g

Chicken Breast

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Green Beans

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

Long Chilli

Nutritional Values

Calories515 kcal

Energy (kJ)2160 kJ

Fat6.4 g

of which saturates1.8 g

Carbohydrate68.3 g

of which sugars3.6 g

Dietary Fibre21.3 g

Protein44.6 g

Sodium192 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).

• When rice has 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season chicken on both sides and top with sliced chilli (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

• Return large frying pan to high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and Asian greens and cook, until wilted and fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• In a small microwave-safe bowl, combine ginger lemongrass paste, the soy sauce, vinegar, brown sugar, water (for the sauce) and a drizzle of olive oil. • Microwave until fragrant and heated through, 30 seconds. Season with pepper.

• Divide garlic rice and veggies between bowls. • Top with chicken. • Spoon over ginger lemongrass sauce to serve. Enjoy!