Glazed Sesame-Honey Prawns, Chicken & Garlic Veg
with Fragrant Rice & Chilli
- Sesame
- Crustaceans
- Gluten
- Molluscs
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
In this perfectly sweet and savoury dish, a dusting of cornflour on the prawns and chicken before they go into the pan is key; it ensures the prawns retain their juiciness, all while getting a lovely crisp coating on the exterior.
Ingredients
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
2
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Zucchini
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sesame Oil Blend
(Contains: Sesame)
½
Long Chilli
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
1.5 tbs
honey
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all 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, thinly slice long chilli (if using). • Thinly slice carrot (see ingredients) and zucchini into half-moons. • Cut chicken breast into 2cm chunks. • Pat peeled prawns dry with a paper towel. • In a medium bowl, combine cornflour and a pinch of salt. Add prawns, tossing to coat. • In a small bowl, combine oyster sauce, sesame oil blend, the honey and half the sesame seeds. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing, until tender, 5-6 minutes. Add remaining garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. • Return the large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shake off excess flour from prawns, then cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • To pan with prawns, return veggies, then add sauce mixture and cook, tossing, until combined, 1 minute.
• Divide garlic rice between bowls. • Top with sesame honey prawns, chicken and veggies. • Sprinkle over remaining sesame seeds. • Garnish with chilli to serve. Enjoy!
