Quick Asian Crispy Honey-Soy Chicken Bites
with Jasmine Rice & Creamy Corn Slaw
These chicken bites might look cute but they’re hiding a secret weapon. When you dig in, they unleash a very devastatingly delicious honey-soy sauce that will blow you away. They are simply unbeatable in our opinion!
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
jasmine rice
1
carrot
1 tin
sweetcorn
1 packet
chicken thigh
1 packet
garlic paste
1 packet
cornflour
1 packet
Honey-Soy Sauce
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
plain flour
drizzle
vinegar (rice wine or white wine)
¼ cup
water (for the sauce)
1 tsp
sesame oil
Nutrition Values
Utensils
Cooking Steps
• Add water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate carrot. Drain sweetcorn. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine garlic paste, a generous pinch of salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Add cornflour and the plain flour to the chicken and toss to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked enough, 5-6 minutes. Transfer to a paper towel-lined plate. • Wipe out the pan, then return to medium heat. Add honey-soy sauce, water (for the sauce) and a drizzle of vinegar. Stir until slightly reduced, 2-4 minutes. Return chicken to the pan and toss to coat.
• Add shredded cabbage mix to the charred corn, along with carrot, garlic aioli, the sesame oil and a drizzle of vinegar. Season and toss to coat. • Divide jasmine rice between bowls. Top with creamy corn slaw and honey-soy Asian crispy chicken bites. Enjoy!
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