Orange Chicken and Jasmine Rice
with Green Beans and Pepper
This Orange Chicken and Jasmine Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
150
Jasmine Rice
½
Orange
80
Green Beans
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
260
Diced Chicken Thigh
20
Cornflour
15
Honey
15
Ginger Puree
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Rice Vinegar
Not included in your delivery
300
Water for the Rice
¼
Salt
1
Tomato Ketchup
½
Plain Flour
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the cold 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).
Meanwhile, zest and halve the orange (see ingredients for amount). Trim the green beans, then cut into thirds.
Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Place the chicken into a bowl with the cornflour and salt (see pantry for amount). Mix together until well coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a generous drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and season with pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a bowl and pop the (now empty) pan back on medium-high heat.
Add the green beans and pepper to the pan. Cook until softened, 6-8 mins.
Meanwhile, in a measuring jug, combine the honey, ginger puree, ketchup and flour (see pantry for both amounts) until thoroughly mixed and no clumps of flour remain. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Whisk the soy sauce, rice vinegar and water for the sauce (see pantry for amount) into the jug until smooth, then set aside.
Once the veg has softened, stir the garlic and cook for 30 secs.
Pour in the sauce mixture and bring to the boil, stirring, until thickened, 1-2 mins.
Add the cooked chicken back into the pan. Stir to glaze in the sauce, then remove from the heat.
Squeeze in the orange juice and add the orange zest (see ingredients for both amounts). Stir until combined, then taste and season with salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls.
Top with the orange chicken, spooning over all the sauce from the pan.
Enjoy!
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