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 thigh, 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
Garlic
330 g
Chicken Thigh
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; 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
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Sweet Potato
1 packet
Pickled Ginger
1
Long Chilli
Not included in your delivery
1 drizzle
olive oil
1 cup
water
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 large saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for
10 minutes, then remove the pan from the heat and keep covered until rice
is tender and water is absorbed, 10 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
chicken to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Trim and thinly slice pea pods lengthways. Thinly slice long chilli (if using).
• In a large bowl, combine pea pods, shredded cabbage mix and
Japanese-style dressing. Season to taste with salt and pepper.
• Slice chicken, if preferred.
• Divide rice between bowls. Top with chicken, sweet potato chunks and slaw.
• Drizzle with sesame dressing and top with pickled ginger and chilli to
serve. Enjoy!
