Quick Vietnamese-Style Chicken & Veggies
with Garlic Rice & Fried Egg
- Sesame
- Soy
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Whisk away your tastebuds to the beautiful land of Vietnam with this rice bowl recipe! Juicy chicken gets a hit of ginger and hoisin sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
½ tsp
brown sugar
2 piece
egg
(Contains: Eggs)
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, trim green beans and roughly chop. Roughly chop Asian greens. • In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 5-6 minutes. • Add asian greens and cook until wiltes, 2-3 minutes. Season to taste with salt and pepper. Transfer to a bowl. Cover to keep warm. Little cooks: Take charge by combining the sauces with the peanuts!
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. • Add sauce mixture and cook, stirring until bubbling, 30 seconds. Transfer to a bowl. Cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until the yolk is cooked to your liking, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Divide garlic rice between bowls. • Top with Vietnamese-style chicken strips, veggies and a fried egg to serve. Enjoy!
