Quick Hoisin-Peanut Ginger Chicken Rice Bowl
with Cucumber Salad & Crushed Peanuts
Umami hoisin and peanut sauce douses chicken to perfection and takes it to the next level! Served on a bed of basmati and with a sprinkling of spring onion, you can thank us later!
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
carrot
1 packet
chicken breast
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
Ginger Lemongrass Paste
1 bag
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ cup
water (for the sauce)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
20 g
butter
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and and keep covered until the rice is tender and the water is absorbed, 12 minutes.
• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, peanut butter and the water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick.
• In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin-peanut chicken and sauce. Sprinkle over crushed peanuts to serve. Enjoy!