Sesame-Crusted Chicken Tendies & Sautéed Veg
with Fragrant Garlic & Ginger Rice
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Crunchy golden sesame seeds meet tender chicken in this Japanese-inspired delight. We’ve paired it with a vibrant vegetable sauté and a side of ginger and garlic rice that smells like an absolute dream.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
330 g
Chicken Tenderloins
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic and ginger paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and all water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Trim green beans and cut in half. Roughly chop Asian greens. Set aside. In a small bowl, combine the mayonnaise and rice wine vinegar. Set aside. Little Chefs: Kids can take charge by combining the mayonnaise and rice wine vinegar!
In a shallow bowl, combine Thai stir-fry spice and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine mixed sesame seeds and panko breadcrumbs. Dip the chicken into spice mixture, then into egg, and finally in sesame crumb mixture. Transfer to a plate. Little Chefs: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel lined plate. Cover to keep warm. TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it is no longer pink inside.
Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Stir-fry green beans until softened, 5-6 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce, then remove pan from heat.
• Slice chicken if prefered. Divide garlic-ginger rice between plates. Top with veggie stir-fry and sesame-crusted chicken. Serve drizzled with the mayo dressing. Enjoy! Little Chefs: Kids can add the finishing touch by drizzling over the mayo dressing!
