Salt & Pepper Chicken Rice Bowl

Name: Salt & Pepper Chicken Rice Bowl with Carrots, Asian Greens & Soy-Ginger Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1.25 cup water; 1 packet White Rice; 20 g butter; 1 packet Asian greens; 1 carrot; 1 packet chicken breast; 1 sachet cornflour; 2 tsp cracked black pepper; ¼ tsp salt; 2 tbs soy sauce; 1 tbs honey; 1 packet ginger paste

with Carrots, Asian Greens & Soy-Ginger Sauce

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

Tags:

Over 30g protein

Allergens:

Milk

•Gluten

•Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

White Rice

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

1 packet

Asian greens

carrot

1 packet

chicken breast

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;)

2 tsp

cracked black pepper

¼ tsp

salt

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

Nutritional Values

Energy (kJ)2839 kJ

Calories679 kcal

Fat18.3 g

of which saturates7.8 g

Carbohydrate81.6 g

of which sugars11.3 g

Dietary Fibre20.6 g

Protein44.2 g

Sodium1105 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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

TIP: The rice will finish cooking in its own steam, so don't peek!• Add the water to a medium saucepan and bring to the boil. Add rice and a pinch of salt. • Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 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 breast into 2cm chunks. • In a medium bowl, combine cornflour, the cracked black pepper and 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 oilover medium-high heat. Cook carrot, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted. • Transfer to a bowl and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, shake excess flour off chicken, then cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.