Salt & Pepper Chicken
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Salt & Pepper Chicken

Salt & Pepper Chicken

with Asian Greens, Soy-Ginger Sauce & Rice

With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the S&P coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus jasmine rice to soak it all up.

Allergens:
Soy
Gluten

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
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 bunch(es)

spring onion

1 packet

chicken breast

1 sachet

black peppercorns

1 packet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

ginger paste

1 bag

Asian greens

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

¼ tsp

salt

1 tbs

honey

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

Energy (kJ)2747 kJ
Fat15.4 g
of which saturates7.2 g
Carbohydrate83.4 g
of which sugars7.7 g
Protein41 g
Sodium1100 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. • Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes. Stir the butter through the rice.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While rice is cooking, roughly chop Asian greens. Thinly slice spring onion and set aside. Cut chicken breast into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet with a rolling pin. • In a medium bowl, combine cornflour, crushed peppercorns and the salt. Add chicken, tossing to coat. • In a small bowl, combine the soy sauce, honey and ginger paste.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens, tossing, until fragrant and wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.

4
4

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

5
5

• Return Asian greens to pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.

6
6

• Divide rice between bowls. Top with salt and pepper chicken, spooning over any remaining soy-ginger sauce from the pan. • Sprinkle with spring onion to serve. Enjoy!