Dinner - Sichuan Chicken with Sesame Veggie Toss

Name: Dinner - Sichuan Chicken with Sesame Veggie Toss + Kids Dinner - Sichuan Chicken & Rice
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 2 carrot; 2 zucchini; 2 potato; 2 red onion; 1 mixed sesame seeds; soy sauce; 1 mayonnaise; 1 chicken-style stock powder; 1 baby spinach leaves; 1 coriander; 1 microwavable basmati rice; butter

+ Kids Dinner - Sichuan Chicken & Rice

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Allergens:

Sesame

•Gluten

•Soy

•Eggs

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

potato

red onion

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

mayonnaise

(Contains: Eggs;)

chicken-style stock powder

baby spinach leaves

coriander

microwavable basmati rice

(Contains: Soy;)

Not included in your delivery

olive oil

soy sauce

(Contains: Gluten, Soy;)

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3460 kJ

Calories0 kcal

Fat34.1 g

of which saturates8.1 g

Carbohydrate107 g

of which sugars45 g

Dietary Fibre0 g

Protein18.1 g

Cholesterol0 mg

Sodium2513 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°Cfan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut red onion into wedges. • Place potato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Place carrot, zucchini and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Roast both veggie trays until tender, 25-30 minutes.

• Meanwhile, combine the soy sauce and mayonnaise in a small bowl. Set aside. • When the veggies have 10 minutes remaining, com combine cornflour, chicken-style stock powder and a good pinch of pepper in a medium bowl. Add chicken tenderloins, tossing to coat.

• In a large frying pan, heat a good drizzle of olive oil over high heat. • When oil is hot, dust off any excess flour from chicken, then cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat. Return all chicken to pan, then add Sichuan garlic paste, tossing chicken to coat. Transfer to a bowl.

TIP: Add extra oil between batches if necessary.

• To the sesame roast veggie tray, add baby spinach leaves. Toss to coat. • Reserve two portions of the sesame veggie toss for the kids' dinner. • For the adults' portion, transfer roast potato to the tray with remaining sesame veggie toss. Toss to combine.

• Reserve two portions of chicken for the kids' dinner. • Divide sesame roast veggie toss between plates. Top with remaining Sichuan chicken. Spoon over any remaining sauce from pan. • Tear over coriander. Serve with soy mayo.

• When you're ready to pack the kids' dinner, divide microwavable basmati rice and the butter between two microwave-safe containers or bowls. • Cut reserved Sichuan chicken into bite-sized chunks. Place chicken and sesame veggie toss on top of rice. Cover, then refrigerate. • When ready to serve, reheat Sichuan chicken and rice for 60-90 second bursts, until heated through. Season to taste. Enjoy!