Sesame-Crusted Chicken & Ginger Veggies

Name: Sesame-Crusted Chicken & Ginger Veggies with Garlic Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 clove garlic; 10 g butter; 1 cup water; ¼ tsp salt; 1 packet jasmine rice; 2 carrot; 1 packet green beans; 1 packet japanese-style dressing; 1 packet mayonnaise; 1 sachet mixed sesame seeds; 1 packet chicken breast; 1 packet ginger paste; 1 tbs soy sauce

with Garlic Rice & Japanese Mayo

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The key to a perfectly cooked chicken fillet is crispy skin and melt-in-your-mouth flesh, and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo too. Delish!

Allergens:

Milk

•Sesame

•Soy

•Eggs

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

carrot

1 packet

green beans

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

mixed sesame seeds

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

1 packet

chicken breast

1 packet

ginger paste

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

1 cup

water

¼ tsp

salt

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3431 kJ

Calories820 kcal

Fat37.2 g

of which saturates9.4 g

Carbohydrate74.4 g

of which sugars11.3 g

Dietary Fibre24.1 g

Protein46 g

Sodium2837 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook garlic until fragrant, 1 minute. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

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

• While the rice is cooking, thinly slice carrot into half-moons. • Trim green beans. • In a small bowl, combine Japanese style dressing and mayonnaise. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Spread mixed sesame seeds over a plate. Pat chicken dry with paper towel, then drizzle with a little olive oil and season with salt and pepper. • Press chicken, into the sesame seeds to coat.

• Heat a medium frying pan over medium-high heat. Add carrot, green beans, ginger paste and a dash of water and cook, stirring, until starting to soften, 3-4 minutes. Add the soy sauce and cook, 1-2 minutes. Transfer to a plate.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.