Ponzu-Glazed Chicken, Tofu & Garlic Rice
with Veggies & Japanese Mayo
From the sweet and savoury ponzu glaze on the tender chicken & Japanese tofu, to the buttery garlic rice and crisp sautéed veggies, this vibrant dish delivers the perfect balance of flavours and textures.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Green Beans
2
Garlic
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Ponzu
(Contains: Soy, Sulphites; May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1
Long Chilli
1
Carrot
330 g
Chicken Breast
Utensils
Cooking Steps
• 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!
• While rice is cooking, trim and halve green beans. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice long chilli (if using). Cut Japanese tofu into 2cm cubes. Cut chicken breast into 2cm chunks. Set aside. • In a small bowl, combine ponzu sauce, the brown sugar, the water (for the glaze) and mixed sesame seeds. • In a second small bowl, combine Japanese dressing and mayonnaise.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, green beans and carrot with a dash of water, tossing occasionally, until cooked through (when chicken is no longer pink inside), 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Season with salt. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until golden, 2 minutes. Add ponzu glaze and cook, stirring, until tofu is well coated and glaze is slightly thickened, 1 minute.
• Divide garlic rice between bowls. • Top with ponzu-glazed tofu, chicken and veggies. • Dollop with Japanese mayo. Sprinkle with chilli to serve. Enjoy!
