Southeast Asian Chicken & Garlic Rice
with Honey-Soy Veggies & Japanese Mayo- Milk
- Sesame
- Soy
- Gluten(Wheat)
- Eggs
- Gluten
- May contain traces of allergens
- Milk
- Gluten
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Hazelnut
- Eggs
- Fish
- Wheat
Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
Ingredients
2 clove
garlic
1 packet
Jasmine rice
(Contains: May contain traces of allergens, Milk, Gluten, Sesame, Peanuts, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut, Hazelnut; )
1
Carrot
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat), Eggs, Fish, May contain traces of allergens; )
1 packet
Mayonnaise
(Contains: Eggs, May contain traces of allergens, Wheat, Fish, Almond, Traces of Cashew, Sesame, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
chicken breast
1 sachet
Southeast Asian Spice Blend
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tsp
salt
2.5 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• 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 the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove 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!
• Meanwhile, thinly slice carrot into half-moons. • In a small bowl, combine Japanese dressing and mayonnaise. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add shredded cabbage mix and cook until tender, 2-3 minutes. • Add the honey and soy sauce and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• While the veggies are cooking, cut chicken breast into 2cm chunks. • In a medium bowl, combine the salt, Southeast Asian spice blend and the plain flour and generously season with pepper. Add chicken and toss to coat.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Add a drizzle more oil if necessary! TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with honey-soy veggies and Southeast Asian chicken. • Tear over coriander. Serve with Japanese mayo. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
