VH Sweet Sour Crispy Chicken Rice Bowls
with Garlicky Green Beans- Egg
- Wheat
- Soy
- Sulphites
- Gluten
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Savour the crunch of perfectly panko-crusted chicken, complemented by the irresistible tang of VH sweet and sour sauce. Accompanied by a medley of garlic-infused veggies, this dish promises a symphony of flavours and textures that will leave your taste buds delighted.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
170 g
Green Beans
1 unit(s)
Egg
(Contains: Egg)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May be present: Mustard, Sesame, Peanuts, Milk, Tree nuts)
Not included in your delivery
2 tbsp
All-Purpose Flour*
(Contains: Gluten)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season both sides with Moo shu spice blend, salt and pepper.
- Whisk together egg and 2 tbsp (4 tbsp) VH Sweet and Sour sauce together in a medium bowl.
- Pour panko into a shallow dish.
- Sprinkle 1 tbsp flour over each chicken breast.
- Working with one chicken breast at a time, press both sides into egg mixture , then into panko to coat completely.
- Transfer chicken to a plate.
- Heat a large non-stick pan over medium-high heat. When hot, add 3 tbsp (6 tbsp) oil, then chicken. Sear until golden-brown,2-3 min per side.
- Remove from heat and transfer chicken to an unlined baking sheet. Bake in the top of the oven until golden brown and cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice green onions.
- Re-heat the large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork. Stir in half the green onions and season with salt.
- Divide rice, beans and chicken between plates.
- Drizzle as much VH Sweet and Sour Sauce over chicken as you like.
- Sprinkle remaining green onions over top.
