Sticky Sesame Lemon Chicken
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Sticky Sesame Lemon Chicken

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.

Allergens:
Egg
Gluten
Soy
Sesame

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 sprig

spring onion

1

carrot

1 packet

green beans

1 clove

garlic

½

lemon

1 packet

Diced Bacon

1 sachet

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

chicken thigh

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

1

egg

(Contains Egg;)

1 tbs

soy sauce (for the rice)

3 tbs

honey

1 tbs

soy sauce (for the sauce)

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3464 kJ
Calories828 kcal
Fat26.9 g
of which saturates7 g
Carbohydrate93.7 g
of which sugars25 g
Dietary Fibre11.9 g
Protein49.6 g
Sodium1273 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, thinly slice spring onion. • Finely chop carrot. • Trim and roughly chop green beans. • Finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add spring onion, then crack the egg into the pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.

3
3

• Return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, carrot and green beans, breaking up bacon with a spoon, until golden, 5-7 minutes. • Stir in cooked basmati rice, garlic and the soy sauce (for the rice). Cook until warmed through, 2-3 minutes. Remove from heat. • Return scrambled egg to pan, tossing to combine. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

4
4

• In a small bowl, combine the honey, the soy sauce (for the chicken), sesame seeds and juice from the lemon wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. • Add chicken, tossing to coat.

5
5

• 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), 5-6 minutes. Transfer to a paper towel-lined plate. • Return all chicken to pan. Add sauce mixture and cook, tossing, until coated and heated through.

6
6

• Divide bacon, egg and veggie fried rice between bowls. • Top with sticky sesame lemon chicken. Spoon over sauce from pan to serve. Enjoy!