Coat chicken breast chunks in our mild Sichuan garlic paste for an instant upgrade to your weeknight dinner. Serve with a simple garlic-infused rice, and top with a quick soy mayo and a sprinkle of crispy shallots for a delightful mix of flavours and textures.
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.
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame)
soy sauce(ContainsGluten, Soy)
water (for the rice)
water (for the mayo)
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • In a small bowl, combine mayonnaise, soy sauce and the water (for the mayo).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot with a splash of water, tossing, until tender, 3-4 minutes. Add shredded wombok and cook until wilted, 2 minutes. Season with salt and pepper, then transfer to a medium bowl. Cover to keep warm. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through, 4-5 minutes. Remove from heat, then add Sichuan garlic paste, tossing to coat.
• Divide garlic rice between bowls. Top with veggies and Sichuan chicken, spooning over any remaining sauce from pan. • Drizzle with soy mayo. Sprinkle with crispy shallots to serve.