Quick Sichuan Chicken & Veggies

Name: Quick Sichuan Chicken & Veggies with Garlic Rice & Soy Mayo
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 packet chicken thigh; 1 tsp soy sauce; 1 tsp mayonnaise; 1 bag shredded cabbage mix; 1 packet crispy shallots; 1 packet Sichuan garlic paste

with Garlic Rice & Soy Mayo

Get up to $200 off!

Coat chicken breast chunks in our mild Sichuan garlic paste for an instant upgrade to your weeknight dinner. Serve with our signature buttery garlic rice and top with a quick soy mayo and crispy shallots for a delightful mix of flavours and textures.

Allergens:

Milk

•Gluten

•Soy

•Eggs

•Fish

•Sesame

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

carrot

1 packet

chicken thigh

1 tsp

mayonnaise

(Contains: Eggs;)

1 bag

shredded cabbage mix

1 packet

crispy shallots

1 packet

Sichuan garlic paste

(Contains: Fish, Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1 tsp

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3500 kJ

Fat40.6 g

of which saturates11.7 g

Carbohydrate83.4 g

of which sugars16 g

Protein39.6 g

Sodium1012 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add shredded cabbage mix and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through (when no longer pink inside), 4-5 minutes. Remove pan from heat, then add Sichuan garlic paste, tossing chicken to coat.

• Divide garlic rice between bowls. • Top with veggies and Sichuan chicken, spooning over any remaining sauce from pan. • Drizzle with soy mayo. Sprinkle with crispy shallots to serve. Enjoy!