Tamarind Chicken Rice Bowl
with Asian Green Stir-Fry
With its firm texture and slightly buttery flavour, chicken stands up perfectly to the tamarind coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus fluffy rice to soak it all up.
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1 packet
green beans
1 packet
Chicken Breast
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
Tamarind Seasoning
1 packet
ginger paste
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
1 tsp
cracked black pepper
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, 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, 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 sweet soy seasoning. Add chicken, tossing to coat. • In a small bowl, combine the soy sauce mix, the honey, ginger paste and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• 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 (when no longer pink inside), 5-6 minutes.
• Return green beans and Asian greens to the pan. • Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
• Divide rice between bowls. • Top with salt and pepper chicken, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!