Sticky Sesame Lemon Chicken
with Bacon, Egg & Veggie Fried Rice
From the sweet and savoury coating on the chicken thigh, to the loaded fried rice with an added depth of flavour from the bacon, this dish definitely rivals takeaway.
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 bunch
spring onion
1 bag
green beans
½
lemon
1 packet
chicken tenderloins
1 tin
sweetcorn
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½ packet
garlic paste
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
3 tbs
honey
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
1
eggs
(Contains Egg;)
1.5 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Thinly slice spring onion. Trim green beans and roughly chop. Slice lemon into wedges (see ingredients). Cut chicken tenderloin into 2cm chunks. • Drain sweetcorn. • In a small bowl, combine the honey, sesame seeds, juice from the lemon wedges and half the soy sauce mix.
• Heat a large frying pan to a high heat with a drizzle of olive oil. Cook diced bacon, corn and green beans, breaking up bacon, until golden, 5-7 minutes. • Stir in cooked rice, garlic paste, spring onion, remaining soy sauce mix and then crack the egg into the pan. Cook until warmed through and egg is cooked, 2-4 minutes. • Transfer to a bowl and cover to keep warm.
• In a medium bowl combine cornflour and a generous pinch of salt and pepper. Add chicken, tossing to coat. • Wipe out frying pan and return to high heat with a generous drizzle of olive oil. When oil is hot, dust off any excess flour from chicken. • Cook chicken in batches, tossing, until browned and cooked through (when no longer pink inside), 4-6 minutes. Transfer to a paper towel-lined plate. • Return all chicken to pan. Add sauce mixture and cook, tossing, until coated and heated through.
• Divide bacon, egg and veggie fried rice between bowls. • Top with sticky sesame lemon chicken. Spoon over sauce from pan to serve. Enjoy!