Name: Sticky Teriyaki & Ginger Chicken with Garlic Veggies & Sesame Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 330 g Chicken Thigh; 1 packet Cornflour; 1 packet Jasmine Rice; 1 packet Green Beans; 1 sachet Sesame Seeds; 3 Garlic; 1 sachet Crispy Shallots; 1 packet Asian Greens; 1 packet Ginger Paste; 1 packet Teriyaki Sauce; 1 Carrot

HelloFresh

Recipes

Asian Recipes

Sticky Teriyaki & Ginger Chicken

with Garlic Veggies & Sesame Rice

Up to 180$ + Free Treats / Extras for Life

Allergens:

Sesame

•Gluten

•Soy

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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.)

1 packet

Jasmine Rice

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

1 packet

Green Beans

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.)

Garlic

1 sachet

Crispy Shallots

1 packet

Asian Greens

1 packet

Ginger Paste

1 packet

Teriyaki Sauce

(Contains: Sesame, Gluten, Soy, Wheat;)

Carrot

Nutritional Values

Calories700 kcal

Energy (kJ)2930 kJ

Fat20 g

of which saturates6 g

Carbohydrate95 g

of which sugars18.8 g

Dietary Fibre23.6 g

Protein41.2 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook sesame seeds and half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • Trim green beans. • Roughly chop Asian greens.

• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant and wilted, 1 minute. • Transfer to a bowl, season and cover to keep warm.

• Cut chicken thigh into 2cm chunks. • Combine chicken with cornflour as above.

• When oil is hot, shake off excess cornflour and cook chicken, tossing, until browned, 5-6 minutes.

• Divide sesame rice and garlic veggies between bowls. • Top with sticky teriyaki and ginger tofu. Spoon over any remaining sauce from pan. • Sprinkle over crispy shallots to serve. Enjoy!