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.
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
330 g
Chicken Breast
1 packet
Pickled Ginger
1 packet
Peeled & Chopped Pumpkin
2
Garlic
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Slaw Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste 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 12 minutes, then remove from heat and keep covered until 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!
Custom Recipe: If you've swapped to chicken breast, season chicken breast as above. Transfer to lined oven tray and bake until cooked through (when no longer pink inside), 14-16 minutes.
• In a large bowl, combine slaw mix and Japanese style dressing. Season. • Slice chicken. • Divide rice between bowls. • Top with chicken, roast pumpkin and Japanese slaw. • Drizzle over sesame dressing. Top with pickled ginger to serve. Enjoy!