Sticky Chicken, Tofu & Garlicky Veg Rice Bowl
with Plant-Based Aioli & Crispy Shallots
The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to rice as the foundation, some colourful veggies to follow, then pop on top some plant-based mushroom-glazed tofu to complete the stack. Now all that is left is for you to devour it before we do!
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
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
Capsicum
1 packet
green beans
1 clove
Garlic
1 packet
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
Ginger Paste
1 packet
plant-based aioli
1 packet
crispy shallots
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
20 g
plant-based butter
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water and bring to the boil. Rinse and drain white rice. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes. • Stir the plant-based butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Trim and roughly chop green beans. • Finely chop garlic. • Cut Japanese tofu and chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, green beans and capsicum, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until starting to brown, 2-3 minutes. Add tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked when it is no longer pink inside.
• Divide rice, sticky tofu, chicken and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!