Double Salt & Pepper Chicken

Name: Double Salt & Pepper Chicken with Garlic Rice, Honey-Soy Veggies & Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water; 1 carrot; 1 packet Asian Greens; 1 tablespoon (tbsp) soy sauce; 1 tablespoon (tbsp) honey; 2 packet chicken thigh; ½ tsp salt; 1 sachet Thai Seven Spice Blend; ¼ tsp Cracked Black Pepper; 2.5 tablespoon (tbsp) plain flour; 1 sachet Crispy Shallots; 1 packet mayonnaise

with Garlic Rice, Honey-Soy Veggies & Mayo

Get up to $175 off

Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.

Allergens:

Milk

•Gluten

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

carrot

1 packet

Asian Greens

2 packet

chicken thigh

1 sachet

Thai Seven Spice Blend

(Contains: Milk; )

¼ tsp

Cracked Black Pepper

1 sachet

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

1 tablespoon (tbsp)

soy sauce

(Contains: Gluten, Soy; )

1 tablespoon (tbsp)

honey

½ tsp

salt

2.5 tablespoon (tbsp)

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)3734 kJ

Calories560 kcal

Fat54 g

of which saturates17.6 g

Carbohydrate53.4 g

of which sugars16.2 g

Dietary Fibre5.6 g

Protein63.4 g

Sodium1926 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1 minute. • Add jasmine rice, the water and a 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 carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture 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, add the salt, Thai seven spice blend, cracked black pepper and the plain flour. Stir to combine. • Add chicken and toss to coat.

• Wash and dry 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 (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.

• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!