Double Sweet 'n Sticky Crispy Chicken & Rice
with Pear Slaw & Japanese Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
Sweetly glazed chicken bites are popping with flavour in a bowl that’s already got the aromas of garlic rice. If that still isn’t enough, a Japanese mayo may be the thing to tick all your tasty boxes. We’ll let you give it a try and find out!
Ingredients
1 packet
Cornflour
640 g
Chicken Thigh
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Pear
1 packet
Parsley
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
Seasoning Blend
1 packet
Jasmine rice
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 jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. 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 pear into sticks. Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside. • In a large bowl, add cornflour, the plain flour and seasoning blend (see ingredients). Add chicken and toss to coat. Little cooks: Kids can help combine the mayo and dressing!
• In a large frying pan heat a drizzle of olive oil over high heat. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.
• Add the honey and the soy sauce to the pan and toss chicken to coat, 1 minute.
• Meanwhile, combine shredded cabbage mix, pear and a drizzle of vinegar in a second medium bowl. Little cooks: Take the lead and help combine the slaw.
• Divide garlic rice between bowls. Top with sweet and sticky chicken and pear slaw. • Drizzle with Japanese mayo. Tear over parsley to serve. Enjoy!
