HelloHero: Sesame Chicken & Rice Bowl
with Sweet Potato Chunks & Slaw
This bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken breast, pop sweet potato in the oven, then pile it on a bed of fragrant rice. Serve with crispy slaw for a flavour kick!
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.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Shredded Cabbage Mix
330 g
Chicken Breast
1
Garlic
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Pea Pods
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Sesame Dressing
(Contains: Sesame, Soy, Eggs, Gluten, Wheat; May be present: Milk.)
1 packet
Pickled Ginger
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1
Sweet Potato
Not included in your delivery
1.25 cup
water
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• 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. Cut chicken breast into 2cm chunks. • 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. • In the final minute of cook time add garlic and the soy sauce, turning to coat.
• Trim and thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and Japanese style dressing. Season to taste. • Divide rice between bowls. Top with chicken, sesame sweet potato and slaw. • Drizzle with sesame dressing to serve. Enjoy!
