Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2669 / 640
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and a pinch of salt and cook for 20 min or until tender. Drain once tender.
Tip!Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!
Meanwhile, chop the chicken into goujons. Peel and finely chop the shallots. Peel and mince the garlic. Clean and quarter the mushrooms.
Heat a pan over a medium heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
Return the pan to a medium-low heat with another drizzle of oil. Add the mushrooms, shallots and garlic and cook for 4-5 min until soft. Add the soysauce, cooking cream, measuredwater and chicken along with any juices on the plate. Simmer for 5 min.
5 Boil green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
After 5 min, pick the tarragon leaves directly into the creamy chickensauce. Season with a generous grind of blackpepper. Serve the tarragonchicken over the brownrice with the greenbeans to the side.