Honey Soy Chicken & Garlic Rice
with Charred Corn Slaw & Crispy Shallots
Tonight’s dinner takes chicken and rice to new levels. As if the honey soy chicken wasn’t delicious enough, serving it alongside garlic rice adds another flavour punch! The addition of creamy slaw and crispy shallots add the perfect amount of freshness and crunch to this irresistible dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 packet
Jasmine rice
320 g
Chicken Thigh
1
Celery
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, 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, then 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 celery. Drain sweetcorn (see ingredients). • Cut chicken drumstick fillets into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken, toss to coat. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 6-8 minutes. • Remove pan from heat, add soy sauce mix and the honey, tossing to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside
• Meanwhile, to the bowl with the charred corn, add celery, shredded cabbage mix, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Divide garlic rice and charred corn slaw between bowls. Top with honey soy chicken and spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
