Hello fresh sweet chilli chicken bowl

HelloFresh

Recipes

Sweet Chilli Chicken Rice Bowl

with Pickled Onion & Toasted Sesame Dressing

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This nutty delight uses sesame seeds, peanuts and sweet chilli sauce to top a flavourful mix of veggies and sliced chicken breast for a crave-worthy dinner that's as pretty as a picture.

Allergens:Sesame•Egg•Gluten•Soy•Peanuts•Milk

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

Cooking difficultyEasy

Ingredients

2 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

mayonnaise

(ContainsEgg)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

Not included in your delivery

¼ cup

rice wine vinegar (for the pickle)

2 tsp

sesame oil (or oil)

(ContainsSesame)

1.5 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

rice wine vinegar (for the dressing)

Nutritional Valuesper serving

Nutritional Values

per serving

Calories0 kcal

Energy (kJ)4100 kJ

Fat46.9 g

of which saturates11.7 g

Carbohydrate85.2 g

of which sugars20.5 g

Dietary Fibre0 g

Protein53.2 g

Cholesterol0 mg

Sodium963 mg

The average adult daily energy intake is 8700 kJ

Utensils

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water, jasmine rice and the salt, stir, and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes.

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

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, stir to coat, then set aside until just before serving.

While the onion is pickling, roughly chop the capsicum. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Cut the chicken breast into 1cm strips.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside.

TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Remove from the heat and stir through the sweet chilli sauce.

TIP: Chicken is cooked through when it's no longer pink inside.

Drain the pickled onion. Divide the garlic rice between bowls and top with the sweet chilli chicken, capsicum, Asian greens and cucumber. Stir the sesame dressing until well combined and drizzle over the top. Sprinkle with the crushed peanuts and pickled onion.