Southeast Asian Chicken & Garlic Rice
with Honey-Soy Veggies & Japanese Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
320 g
Chicken Thigh
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 sachet
Southeast Asian Spice Blend
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
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 thigh into 2cm chunks. • In a medium bowl, combine the salt, Thai seven spice blend, 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. • Garnish with crispy shallots. Serve with sesame mayo. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
