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: American
Ingredients: 1 packet Smokey Aioli; 320 g Chicken Thigh; 1 Celery; 1 packet Basmati Rice; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 sachet All-American Spice Blend; 1 packet Cornflour

with Garlic Rice, Celery Slaw & Smokey Aioli

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Allergens:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

320 g

Chicken Thigh

Celery

1 packet

Basmati Rice

Carrot

1 packet

Shredded Cabbage Mix

1 sachet

All-American Spice Blend

1 packet

Cornflour

(May be present: Tree nuts, Gluten, Milk, Peanuts, Sesame, Soy. )

Nutrition Values

Calories684 kcal

Energy (kJ)2860 kJ

Fat25.2 g

of which saturates5.1 g

Carbohydrate83.4 g

of which sugars8.8 g

Dietary Fibre3.1 g

Protein37.8 g

Sodium948 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.

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 chicken, All-American spice blend and a drizzle of olive oil. Set aside.

• When the rice has 10 minutes remaining, add cornflour and the plain flour to the chicken, then toss to coat. • In a large frying pan, heat enough olive oil to coat the base over high heat. • 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.

• Divide garlic rice and celery slaw between bowls. • Top with All-American crispy chicken bites. • Drizzle over smokey aioli to serve. Enjoy!