HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Sichuan Chicken
Quick Sichuan Chicken

Quick Sichuan Chicken

with Garlic Rice & Veggies

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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.

Tags:Kid FriendlyQuick

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Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

jasmine rice



1 packet

chicken breast

1 packet



1 bag

shredded wombok

1 packet

crispy shallots

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

Not included in your delivery


olive oil

20 g



1 tsp

soy sauce

(ContainsGluten, Soy)

1.25 cup

water (for the rice)

1 tsp

water (for the mayo)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3512 kJ
Fat37.2 g
of which saturates10.8 g
Carbohydrate85.7 g
of which sugars18.2 g
Protein42.5 g
Sodium1017 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.