NZ Honey Soy Chicken & Garlic Rice
with Creamy Slaw & Crispy Shallots
- Eggs
- Soy
- Wheat
- Gluten
Ingredients
2
Garlic
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 packet
Jasmine rice
320 g
Chicken Thigh
1
Celery
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
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!
If you swapped to chicken breast, prep it like the chicken thigh.
• 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.
If you swapped to chicken breast, cook it like the chicken thigh.
• 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!
