Name: Sweet Soy Chicken, Tofu & Pea Pod Poke Bowl with Zesty Rice, Avocado & Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Lime; 1 sachet Sweet Soy Seasoning; 330 g Chicken Breast; 1 packet Jasmine Rice; 1 Avocado; 2 Garlic; 1 Cucumber; 1 packet Pea Pods; 1 Firm Tofu; 1 Red Radish; 1 packet Sesame Dressing; 1 packet Pickled Ginger; 1 packet Sweet Chilli Sauce

HelloFresh

Recipes

Japanese Recipes

Sweet Soy Chicken, Tofu & Pea Pod Poke Bowl

with Zesty Rice, Avocado & Sesame Dressing

Get up to $200 off!

Allergens:

Gluten

•Sesamzaad

•Soja

•Hvede

•Egg

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

Lime

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesamzaad, Soja, Hvede;)

330 g

Chicken Breast

1 packet

Jasmine Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

Avocado

Garlic

Cucumber

1 packet

Pea Pods

Firm Tofu

(Contains: Soja; May be present: Glutenhaltiges Getreide, Erdnüsse, Sesamsamen, Weizen.)

Red Radish

1 packet

Sesame Dressing

(Contains: Egg, Gluten, Sesamzaad, Soja, Hvede; May be present: Latte.)

1 packet

Pickled Ginger

1 packet

Sweet Chilli Sauce

Nutritional Values

Calories856 kcal

Energy (kJ)3580 kJ

Fat24.5 g

of which saturates3.5 g

Carbohydrate82.3 g

of which sugars13.2 g

Dietary Fibre34.6 g

Protein69.2 g

Sodium998 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

• Trim and halve pea pods lengthways. Zest lime to get a pinch then slice into wedges. Slice avocado in half, scoop out flesh and thinly slice. • Cut firm tofu into 1cm chunks. Cut chicken into 2cm chunks. • In a medium bowl, combine sweet soy seasoning, chicken, tofu, a drizzle of olive oil and a pinch of pepper.

• In a large frying pan, heat a generous drizzle of olive oil over high heat. • When the oil is hot, cook chicken and tofu, turning occasionally, until golden, 5-7 minutes.

• Remove frying pan from heat and add sweet chilli sauce, a good squeeze of lime juice and a splash of water, tossing to coat. • To rice, add lime zest, stirring to combine.

• Drain pickled veggies. • Divide zesty rice, pickled veggies, pea pods, avocado and sweet soy glazed chicken and tofu between bowls. • Drizzle over sesame dressing and garnish with pickled ginger. Serve with any remaining lime wedges. Enjoy!