Double Sesame Chicken Poke Bowl & Pea Pod Slaw

Name: Double Sesame Chicken Poke Bowl & Pea Pod Slaw with Rice & Sweet Potato Chunks
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 sweet potato; 1 sachet mixed sesame seeds; 1 cup water; 1 packet jasmine rice; 1 clove garlic; 2 packet chicken thigh; ½ tbs soy sauce; 1 packet Pea Pods; 1 packet Shredded Cabbage Mix; 1 packet Japanese Dressing; 1 Sesame Dressing; 1 packet Pickled Ginger

with Rice & Sweet Potato Chunks

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This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken thigh, pop sweet potato in the oven, then pile it on a bed of fragrant rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!

Allergens:

Sesame

•Gluten

•Soy

•Eggs

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

mixed sesame seeds

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

1 packet

jasmine rice

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

1 clove

garlic

2 packet

chicken thigh

1 packet

Pea Pods

1 packet

Shredded Cabbage Mix

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1 packet

Pickled Ginger

Not included in your delivery

olive oil

1 cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3921 kJ

Calories937 kcal

Fat33.1 g

of which saturates7.2 g

Carbohydrate84.7 g

of which sugars13.7 g

Dietary Fibre25.5 g

Protein73.4 g

Sodium1026 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. Roast until tender, 20-25 minutes.

• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice has 10 minutes remaining, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • In the final minute of cook time, add garlic and the soy sauce, turning to coat.

TIP: Cook in batches if your pan is getting crowded.

• Trim and thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and Japanese style dressing. Season to taste with salt and pepper. • Slice chicken. Divide rice between bowls. Top with chicken, sesame sweet potato and slaw. • Drizzle with sesame dressing and top with pickled ginger to serve. Enjoy!