Spiced Chicken Rice Bowl
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Spiced Chicken Rice Bowl

Spiced Chicken Rice Bowl

with Sugar Snaps and Pickled Carrot Ribbons

This Spiced Chicken Rice Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Soya
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 pack(s)

Diced British Chicken Breast

1 unit(s)

Garlic Clove

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

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Nutritional information

Energy (kJ)2606 kJ
Energy (kcal)623 kcal
Fat7.9 g
of which saturates1.2 g
Carbohydrate93.7 g
of which sugars29.5 g
Dietary Fiber5.3 g
Protein40 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl
•Garlic Press
•Peeler
•Medium Saucepan
•Lid
•Small Bowl
•Pan

Instructions

Get Prepped
1

Peel and grate the garlic (or use a garlic press). Slice the sugar snap peas in half lengthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pickle the Carrot
3

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

Stir Fry Time
4

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When there's 3 mins remaining, add the sugar snaps and fry, 2-3 mins.

 

Sauce Things Up
5

When the chicken is cooked and the veg is tender, sprinkle over the Indonesian style spice mix and stir-fry for 30 secs. Pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder) and half the soy sauce. Stir to combine.

Bring to the boil, then simmer, 1 min. Add a splash of water if it's thickened. Remove from the heat.

Finish and Serve
6

When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.

Top your rice with the spiced chicken, sugar snaps and pickled carrot in separate sections.

Enjoy!

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