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!
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
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
Nutritional information
Utensils
Instructions
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.
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).
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.
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.
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.
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!
