Southeast Asian Chicken Rice Bowl

Name: Southeast Asian Chicken Rice Bowl with Sesame Dressing & Pickled Onion
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1.5 cup water; 1 cube vegetable stock; 1 packet basmati rice; ½ red onion; 3.5 tbs rice wine vinegar (or white wine vinegar); 1 bag green beans; 1 bunch Asian greens; ½ long red chilli (optional); 1 packet chicken tenderloins; 1 sachet Southeast Asian Spice Blend; 1 packet sesame dressing; 1 packet roasted peanuts

with Sesame Dressing & Pickled Onion

Up to 180$ + Free Treats / Extras for Life

Whip up a tasty bowl of Asian-spiced chicken tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled onion and crushed peanuts, what's not to love?

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Eggs

•Gluten

•Sesame

•Soy

•Wheat

•Peanuts

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

1 cube

vegetable stock

1 packet

basmati rice

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

red onion

1 bag

green beans

1 bunch

Asian greens

long red chilli (optional)

1 packet

chicken tenderloins

1 sachet

Southeast Asian Spice Blend

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Milk, Tree Nuts, Sesame.)

Not included in your delivery

olive oil

1.5 cup

water

3.5 tbs

rice wine vinegar (or white wine vinegar)

Nutritional Values

per serving

Energy (kJ)2874 kJ

Fat21.6 g

of which saturates2.9 g

Carbohydrate71.3 g

of which sugars10.4 g

Protein47.7 g

Sodium1192 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and 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 the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

While the onion is pickling, trim and halve the green beans. Roughly chop the Asian greens.Cut the chicken tenderloin into 2cm strips.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the chicken and Southeast Asian spice blend and toss to coat. Cook the chicken, in batches, until cooked through, 3-4 minutes. Transfer to a large bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes. Cook the Asian greens until wilted, 1-2 minutes. Season with salt and pepper.

Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the rice between bowls and top with the Southeast Asian pork and cooked veggies. Drizzle over the sesame dressing and garnish with the pickled onion, chilli and roasted peanuts.