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 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Green Beans
2
Garlic
1 packet
Ponzu
(Contains: Soy, Sulphites; May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)
1 packet
Asian Greens
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Long Chilli
1
Carrot
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • 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!
Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.
Custom Recipe: Before cooking tofu, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to the bowl with the veggies.
• Divide garlic rice between bowls. • Top with ponzu-glazed tofu and veggies. • Dollop with Japanese mayo. Sprinkle with chilli to serve. Enjoy!