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Sticky Chicken, Tofu & Garlicky Veg Rice Bowl
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Sticky Chicken, Tofu & Garlicky Veg Rice Bowl

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 jasmine rice as the foundation, some colourful veggies to follow, then pop on top some plant-based mushroom-glazed tofu and chicken to complete the stack. Now all that is left is for you to devour it before we do!

Allergens:
Gluten
Soy
Wheat

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1

carrot

1

capsicum

1 clove

garlic

1 packet

ginger paste

1 packet

plant-based aioli

1 packet

crispy shallots

1 packet

chicken breast

1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 sachet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

Not included in your delivery

olive oil

1.25 cup

water

20 g

plant-based butter

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)4012 kJ
Fat44.5 g
of which saturates8.1 g
Carbohydrate87.7 g
of which sugars18.9 g
Protein56.9 g
Sodium1697 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. • Stir the plant-based butter through the rice.

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

2
2

• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. • Cut chicken breast into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot 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.

4
4

• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.

5
5

• Return frying pan to medium-high heat with a drizzle of olive oil. 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 through when it is no longer pink inside.

6
6

• Divide rice, sticky tofu, chicken and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!