Salt & Pepper Barramundi Bowl

Name: Salt & Pepper Barramundi Bowl with Carrots, Asian Greens, Soy-Ginger Sauce & Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 20 g butter; 1 bag Asian greens; 1 carrot; 1 packet chicken breast; 1 sachet black peppercorns; 1 sachet cornflour; ¼ tsp salt; 2 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs honey; 1 packet ginger paste

with Carrots, Asian Greens, Soy-Ginger Sauce & Rice

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With its firm texture chicken 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.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Milk

•Soy

•Gluten

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 bag

Asian greens

carrot

1 packet

chicken breast

1 sachet

black peppercorns

1 sachet

cornflour

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

1 packet

ginger paste

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

(Contains: Milk;)

¼ tsp

salt

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

honey

Nutritional Values

Energy (kJ)2717 kJ

Fat14.9 g

of which saturates7.1 g

Carbohydrate82.1 g

of which sugars10.5 g

Protein41.9 g

Sodium1119 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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!

• While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into sticks. Cut chicken into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet using 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, the honey and ginger paste.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

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