Name: Sweer Asian Chicken with radish & mango salsa and scallion rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 sachet(s) Sweet Asian Sauce; 1 unit(s) Mango; 150 grams Jasmine Rice; 125 grams Radish; 260 grams Diced Irish Chicken Breast; 2 sachet(s) Mayo; 1 sachet(s) Apple Cider Vinegar; 1 sachet(s) Dried Chilli Flakes; 1 unit(s) Scallion; 1 sachet(s) Ketjap Manis; 1 tsp Sugar; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Butter

HelloFresh

Recipes

Asian Recipes

Sweer Asian Chicken

with radish & mango salsa and scallion rice

Get 50% off your first box

https://www.hellofresh.dk/recipes/asiatisk-kylling-670798149e048437c2cbbae2

Tags:

Family Friendly

•Quick

•Calorie Smart

•Protein Rich

Allergens:

Hvede

•Gluten

•Soja

•Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sweet Asian Sauce

1 unit(s)

Mango

150 grams

Jasmine Rice

125 grams

Radish

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Mayo

1 sachet(s)

Apple Cider Vinegar

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Scallion

1 sachet(s)

Ketjap Manis

Not included in your delivery

1 tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2481 kJ

Energy (kcal)593 kcal

Fat10.5 g

of which saturates1.8 g

Carbohydrate86.7 g

of which sugars26.1 g

Dietary Fiber1.9 g

Protein39.3 g

Salt3.1 g

Potassium297.1 mg

Calcium27.6 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Remove from the heat and stir through the sweet Asian sauce, a knob of butter and a splash of water. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Meanwhile, trim and thinly slice the scallion. Stir the scallion through the rice once cooked completely.

Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Trim and thinly slice the radish.

Mix the radish, mango, apple cider, chilli flakes (add less if you don't like the heat), 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, keep stirring frequently.

Mix the mayo and ketjap manis in a small bowl.

Serve the scallion rice and sweet Asian chicken in plates. Top with the mango and radish salsa. Spoon over the sweet soy mayonnaise.