All-American Crispy Chicken Bites

Name: All-American Crispy Chicken Bites with Garlic Rice, Celery Slaw & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 stalk celery; 1 carrot; 1 packet chicken thigh; 1 packet cornflour; 1 tbs plain flour; 1 bag Shredded Cabbage Mix; 1 drizzle white wine vinegar; 1 packet Smokey Aioli; 1 sachet All-American Spice Blend

with Garlic Rice, Celery Slaw & Smokey Aioli

Get up to $175 off

Chomp down on these delectable chicken bites, easy to eat and easy to make. Fry them up in our powerhouse All-American spice and wait for the magic to begin when you drizzle over some smokey aioli. If you want a bit of crunch, pair it with a celery slaw. Time to get chewing!

Allergens:

Milk

•Gluten

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 stalk

celery

carrot

1 packet

chicken thigh

1 packet

cornflour

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 sachet

All-American Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

1 tbs

plain flour

(Contains: Gluten; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3461 kJ

Fat39.7 g

of which saturates11.8 g

Carbohydrate88.4 g

of which sugars8.9 g

Protein36.8 g

Sodium1027 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice celery. • Grate the carrot. • Cut chicken thigh into 2cm chunks.

• In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken and toss to coat. Set aside.

• When the rice has 10 minutes remaining, add cornflour and the plain flour to the chicken, then toss to coat. • Heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• While the chicken is cooking, combine shredded cabbage mix, carrot, celery and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.