[Rainbow Plate] Crumbed Chicken Fingers & Creamy Japanese Dressing

Name: [Rainbow Plate] Crumbed Chicken Fingers & Creamy Japanese Dressing with Rice & Mixed Vibrant Veggies
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 330 g Chicken Breast; 1 packet Garlic Aioli; 1 packet Panko Breadcrumbs; 1 packet Pea Pods; 1 sachet Sweet Soy Seasoning; 1 packet Jasmine Rice; 1 packet Japanese Dressing; 1 Red Apple; 1 Carrot

with Rice & Mixed Vibrant Veggies

Get up to $230 off

Tags:

Family

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Garlic Aioli

1 packet

Panko Breadcrumbs

1 packet

Pea Pods

1 sachet

Sweet Soy Seasoning

1 packet

Jasmine Rice

1 packet

Japanese Dressing

1

Red Apple

1

Carrot

Nutritional Values

Calories823 kcal

Energy (kJ)3440 kJ

Fat26.5 g

of which saturates3.3 g

Carbohydrate96.5 g

of which sugars13.5 g

Dietary Fibre22.2 g

Protein47.7 g

Sodium1000 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, trim and halve pea pods lengthways. • Thinly slice carrot into sticks. • Thinly slice red apple into wedges. Little cooks: Help wash the veggies!

3

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook chicken schnitzel in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results!

5

• In a small bowl, combine garlic aioli and Japanese style dressing. Little cooks: Take charge by combining the sauces!

6

• Slice schnitzel into fingers. • Divide rice, crumbed chicken fingers and mixed vibrant veggies between plates. • Serve with creamy Japanese dressing. Enjoy!