Express Chicken Curry & Japanese Slaw
with Broccoli & Cauliflower Rice
Tasty chicken strips take centre stage in this vibrant dish, served with a zesty Japanese slaw and our fresh new cauliflower-broccoli rice. This one's a light and tasty twist on your favourite sides!
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
330 g
Chicken Breast
2 packet
Garlic Paste
1
Spring Onion
1 packet
Pea Pods
1 packet
Shredded Cabbage Mix
1 packet
Japanese Dressing
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Japanese Curry Paste
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the rice)
(Contains: Milk;)
20 g
butter (for the sauce)
(Contains: Milk;)
¼ cup
water
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. • In a large frying pan, melt the butter (for the rice) with a dash of olive oil over medium-high heat and cook 1/2 the garlic, until fragrant, 1 minute. • Add cauliflower & broccoli rice mix and cook until softened, 2-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Meanwhile, grate carrot. Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • In a large bowl, combine shredded cabbage mix, grated carrot, Japanese dressing and a drizzle of olive oil. Season to taste.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Reduce heat to low and stir in Japanese curry paste, the butter (for the sauce), water, honey and remaining garlic until slightly reduced, 1-2 minutes.
• Divide cauli-rice and Japanese slaw between bowls. Top with chicken katsu curry. Spoon over any remaining sauce from pan. • Top with spring onion. Enjoy!
