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Vietnamese-Style Chicken Tenderloins & Rice
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Vietnamese-Style Chicken Tenderloins & Rice

Vietnamese-Style Chicken Tenderloins & Rice

with Fried Egg, Sriracha & Pickled Rainbow Slaw

Enjoy the colour and texture of this vibrant dish thanks to a mouth-watering combo of tender chicken, fluffy rice, delicate veggies and a fried egg. Don’t forget a drizzle of sriracha for some added kick!

Tags:
Over 30g protein
Allergens:
Gluten/Gluten
Soja
Gluten
Sesamzaad
Wheat
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

1 packet

white rice

1

Carrot

2 clove

garlic

1 sprig

spring onions

1 packet

ginger paste

1 packet

sweet chilli sauce

1 packet

chicken tenderloins

½ sachet

sweet soy seasoning

1 packet

deluxe salad mix

1 packet

sriracha

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

vinegar (white wine or rice wine)

1 tbs

low sodium soy sauce

2

eggs

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Nutritional Values

Energy (kJ)2846 kJ
Calories680 kcal
Fat15.7 g
of which saturates3.9 g
Carbohydrate79.1 g
of which sugars14.5 g
Dietary Fibre22.9 g
Protein52.5 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Add the water to a medium saucepan and bring to the boil. Drain and rinse white rice. • 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!

2
2

• While rice is cooking, using a vegetable peeler, peel carrot into ribbons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • Meanwhile, finely chop garlic. • Thinly slice spring onion. • In a small bowl, combine ginger paste, garlic, sweet chilli sauce and the low sodium soy sauce.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning chicken to coat. Transfer to a plate.

4
4

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • 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.

5
5

• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine deluxe salad mix, pickled carrot ribbons, the reserved pickling liquid and a drizzle of olive oil. • Season with salt and pepper to taste.

6
6

• Divide rice, Vietnamese-style chicken and pickled rainbow slaw between plates. Spoon any remaining glaze from pan over chicken. • Top with fried egg and spring onion. Drizzle over sriracha to serve. Enjoy!

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