Sichuan Chicken & Garlic Rice Bowl
with Veggie Stir-Fry & Crispy Shallots
Why did anyone cross the road? To get a taste of this sensational chicken dish, of course! With our signature mild Sichuan garlic paste, soy mayo and crispy shallots, it's a perfect mix of flavours that’ll spice up your midweek routine.
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
1 unit
carrot
1 bag
snow peas
1 packet
chicken breast
1 packet
mayonnaise
(Contains Egg;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
water (for the mayo)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and 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, cut the carrot (unpeeled) into half-moons. Trim the snow peas and cut into 2cm pieces. Cut the chicken breast into 2cm chunks.
In a medium bowl, combine the mayonnaise, soy sauce and water (for the mayo).
Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the snow peas and cook until tender, 2-3 minutes. Season and transfer to a second medium bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until cooked through, 4-5 minutes. Remove the pan from the heat, add the Sichuan garlic paste and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
Divide the garlic rice between bowls. Top with the veggies and Sichuan chicken. Spoon over any sauce remaining in the pan. Drizzle with the soy mayo and garnish with crispy shallots to serve.
