Double Sticky Chicken & Garlic-Corn Rice Bowl
with Slaw & Chipotle Aioli
- Eggs
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Herby Marinated Chicken Thigh - big flavour, zero fuss! Our pre-marinated chicken delivers the classic roast chicken taste we all know and love, minus the lengthy prep. We're talking juicy, tender chicken, brimming with delicious herby flavour – no seasoning or marinating required. Simply cook and dig into this delicious rice bowl!
Ingredients
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 packet
Baby Leaves
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
640 g
Herby Marinated Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
2 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and chicken-style stock powder, stir and 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!
• While the rice is cooking, drain sweetcorn. Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a medium bowl, combine chicken, classic roast seasoning, remaining garlic and a drizzle of olive oil. • In a small bowl, combine peri peri sauce and garlic aioli. Season to taste.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, tossing chicken to coat. • In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!
• To the rice, add salad leaves and charred corn, then stir to combine. • Divide garlic-corn rice between bowls. Top with chicken and slaw. • Dollop over peri peri aioli to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the aioli!
