Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender chicken dish. With fragrant rice and a sprinkling of crispy shallots, it's the little things that make this one stand out from the crowd!
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.
3
Garlic
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1
Green Beans
1
Chicken Breast
1
Plum Sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Asian Greens
1
Sweet Soy Seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Crispy Shallots
1
Plant-Based Aioli
1
olive oil
plant-based butter
water
• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water 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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Cut chicken breast into 2cm chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and green beans until tender, 4-6 minutes. • Add remaining garlic and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, combine chicken, sweet soy seasoning, cornflour and a pinch of salt and pepper.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. Add sauce mixture, tossing, until combined, 1 minute.
TIP: Add a drizzle more olive oil if necessary. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off chicken then cook chicken, tossing occasionally, until browned, 5-6 minutes. Add sauce mixture, tossing, until coated and warmed through, 1 minute.
TIP: Add a drizzle more olive oil if necessary!
• Divide garlic rice between bowls. Top with veggies and glazed plum tofu. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. • Serve with plant-based aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between bowls. Top with veggies and glazed plum chicken. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. • Serve with plant-based aioli. Enjoy!