Asian Crispy Honey-Soy Chicken Bites

Name: Asian Crispy Honey-Soy Chicken Bites with Jasmine Rice & Creamy Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 1 tin Sweetcorn; 1 packet Jasmine rice; 320 g Chicken Thigh; 1 packet Honey-Soy Sauce; 1 Carrot; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Cornflour

with Jasmine Rice & Creamy Corn Slaw

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

•Sesame

•Eggs

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

1 packet

Jasmine rice

320 g

Chicken Thigh

1 packet

Honey-Soy Sauce

(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish, Almond, Milk. )

Carrot

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

1 packet

Shredded Cabbage Mix

1 packet

Cornflour

Nutrition Values

Calories585 kcal

Energy (kJ)2450 kJ

Fat24 g

of which saturates4.8 g

Carbohydrate61.8 g

of which sugars24.3 g

Dietary Fibre4.4 g

Protein34 g

Sodium1130 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

• 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!