Sichuan Chicken & Garlic Rice
with Stir-Fried Veggies & Crispy Shallots
- Milk
- Gluten
- Sesame
- Soy
- Eggs
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Wheat
There’s a lot you can do with a good sauce, so let's take a look at the one we have for tonight? That’s right, we have a craving for sweet chilli, so glaze it over chicken and pile on the fragrant rice and stir-fried veggies for another sauce-tastic dinner!
Ingredients
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
jasmine rice
1 packet
Chicken Drumstick Fillet
1 packet
Asian Stir-Fry Mix
1 packet
Sichuan garlic paste
(Contains: Sesame, Soy; )
1 packet
Crispy Shallots
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
2 tsp
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat butter with a dash of olive oil over medium heat. Cook half the garlic paste 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While rice is cooking, cut chicken drumstick fillet into 2cm chunks. • When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, combine the plain flour and a pinch of salt in a medium bowl. Add chicken and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Add Sichuan garlic paste and a splash of water, toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. Top with stir-fried veggies and Sichuan chicken. • Garnish with crispy shallots and serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some reviewers enjoyed the spicy and tasty dish, while others found the sauce lacking punch or not authentically Sichuan-style.
- Ease of prep: Consider using two frying pans to manage timing better when preparing this meal.
- Suggestions: Add extra sauce for more flavour, and cut the carrots smaller for better texture and cooking.
- Next-day meals: Leftovers keep well; try adding salad and extra vegetables to stretch the meal further.
