Sticky Sesame Lemon Chicken & Tofu
with Bacon, Egg & Veggie Fried Rice
From the sweet and savoury coating on the chicken thigh and tofu, to the loaded fried rice with an added depth of flavour from the bacon, this dish definitely rivals takeaway.
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.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
330 g
Chicken Thigh
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Garlic
1 packet
Green Beans
1
Lemon
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Spring Onion
Utensils
Cooking Steps
• 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.
• Meanwhile, thinly slice spring onion. • Finely chop carrot. • Trim and roughly chop green beans. • Finely chop garlic. • Slice lemon into wedges. • Cut plain tofu (see ingredients) into 2cm chunks. • 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.
• 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.
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • 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 and tofu to the 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 and tofu. Spoon over sauce from pan to serve. Enjoy!
