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Sichuan Chicken Rice Bowl

Sichuan Chicken Rice Bowl

with Veggies & Crispy Shallots

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Why did anyone cross the road? To get a taste of this sensational chicken dish, of course! With our signature Sichuan garlic paste, soy mayonnaise and crispy shallots, it's a perfect mix of flavours that’ll spice up your midweek routine.

Allergens:MilkEggGlutenSoyFishSesameSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

garlic

2 packet

jasmine rice

1 unit

carrot

1 bag

snow peas

1 unit

red capsicum

1 packet

chicken breast

2 packet

mayonnaise

(ContainsEgg)

2 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water (for the rice)

½ tsp

salt

1.5 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

water (for the mayo)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3600 kJ
Fat37.3 g
of which saturates10.8 g
Carbohydrate81.5 g
of which sugars15.8 g
Protein47 g
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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!

2

While the rice is cooking, cut the carrot (unpeeled) into half-moons. Trim the snow peas and cut into 2cm pieces. Cut the red capsicum into 1cm pieces. Cut the chicken breast into 2cm chunks.

3

In a medium bowl, combine the mayonnaise, soy sauce and water (for the mayo). TIP: Keep the mayo plain if the kids would prefer!

4

Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot and capsicum, then a splash of water and cook, tossing, until tender, 4-5 minutes. Add the snow peas and cook until tender, 2-3 minutes. Season with salt and pepper and transfer to a second medium bowl. Cover to keep warm.

5

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.

6

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 mayonnaise. Garnish the adults' portions with crispy shallots.