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Teriyaki Chicken Donburi
Teriyaki Chicken Donburi

Teriyaki Chicken Donburi

with Sesame Salad & Fried Egg

Tonight we’re serving up donburi - a Japanese rice bowl dish that can be customised with different proteins, veggies and sauces. Enjoy this moreish bowl featuring fluffy rice, a crunchy pea pod-packed salad, juicy chicken with a teriyaki sauce, and finished with a golden fried egg. Sprinkle with spring onion and everything garnish to really make those umami flavours sing!

Allergens:
Eggs
Gluten
Sesame
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

1 packet

Jasmine Rice

330 g

Chicken Thigh

1

Spring Onion

1 packet

Pea Pods

1 packet

Sesame Dressing

1 sachet

Everything Garnish

1 packet

Mayonnaise

1 packet

Ginger Paste

1 packet

Teriyaki Sauce

1 packet

Mixed Salad Leaves

1

Carrot

Nutritional Values

Calories813 kcal
Energy (kJ)3400 kJ
Fat32.3 g
of which saturates5.6 g
Carbohydrate87.6 g
of which sugars20.1 g
Dietary Fibre21.8 g
Protein41.8 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid

Cooking Steps

Cook the rice
1

• Add the water (for the rice) and a pinch of salt to a medium saucepan and bring to the boil. • Rinse and drain white rice. • To the pan, add rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

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

Cook the chicken
2

• Meanwhile, in a medium bowl, combine chicken thigh, a drizzle of olive oil and a pinch of salt and pepper, turning chicken to coat. • Set air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

3

• When rice has 5 minutes remaining, thinly slice spring onion. • Trim and roughly chop pea pods. • Using a vegetable peeler, peel carrot into ribbons.

4

Fry the eggs & heat the sauce • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, in a medium microwave-safe bowl, combine teriyaki sauce, ginger paste, the brown sugar and water (for the sauce). • Microwave for 30 second bursts, until heated through.

5

• In a second medium bowl, combine carrot, pea pods, mixed salad leaves and sesame dressing. Toss to combine.

6

• To pan with rice, add half the everything garnish, stirring until combined. • Slice chicken. • Divide rice and sesame salad between bowls. Top rice with chicken. Spoon teriyaki sauce over chicken. Drizzle over mayonnaise. • Top with fried egg. • Sprinkle with spring onion and the remaining everything garnish to serve. Enjoy!

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