Sticky Popcorn Chicken & Garlic Rice

Name: Sticky Popcorn Chicken & Garlic Rice with Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 330 g Chicken Breast; 1 packet Broccoli; 1 packet Coriander; 2 Garlic; 1 Capsicum; 1 packet Jasmine Rice; 1 packet Oyster Sauce; 1 packet Cornflour; 1 drizzle olive oil; 20 g butter; 1.25 cup water (for the rice); 1 tsp soy sauce; 2 tbs honey; 1 tbs water (for the sauce)

with Veggies

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With fusion flavours galore, you’ll have brought some Korean night market tastes right into your kitchen! With fluffy rice and popping Korean-style chicken, you’ve got plenty of protein to pair perfectly with your rice and veg.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

Allergens:

Gluten

•Molluscs

•Wheat

•Milk

•Soy

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Broccoli

1 packet

Coriander

Garlic

Capsicum

1 packet

Jasmine Rice

1 packet

Oyster Sauce

1 packet

Cornflour

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1.25 cup

water (for the rice)

1 tsp

soy sauce

2 tbs

honey

1 tbs

water (for the sauce)

Nutritional Values

Calories774 kcal

Energy (kJ)3240 kJ

Fat17 g

of which saturates8.2 g

Carbohydrate105 g

of which sugars32.3 g

Dietary Fibre23.7 g

Protein49.5 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Rinse and drain white rice.
• Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil.
• Add rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

• Meanwhile, thinly slice capsicum.
• Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and season with salt and pepper.
• In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli & carrot mix and capsicum, tossing, until tender, 4-6 minutes.
• Stir in remaining garlic paste until fragrant, 1 minute. Season. Transfer to a plate and cover to keep warm.

• Set your air fryer to 200°C.
• Evenly place chicken chunks into the foil-lined air fryer basket and cook until golden and cooked through (when no longer pink inside), 8-10 minutes. Cook in batches if needed.
• When chicken has 5 minutes remaining, pour over sauce mixture and cook, until glaze is sticky.

TIP: No air fryer? Return pan to high heat with a drizzle of olive. Cook chicken, tossing, until cooked though, 5-6 minutes. Reduce heat to low, then add sauce mixture tossing until slightly thickened, 1-2 minutes.