HelloHero: Salt & Pepper Chicken
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HelloHero: Salt & Pepper Chicken

HelloHero: Salt & Pepper Chicken

with Garlic Rice, Honey-Soy Veggies & Japanese Mayo

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.

Tags:
Climate Superstar
Over 30g protein
Bestseller
Allergens:
Milk
Gluten
Soy
Sesame
Egg

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

Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1

carrot

1 packet

Asian Greens

1 packet

Japanese Dressing

(Contains Sesame, Soy; )

1 packet

mayonnaise

(Contains Egg; )

1 packet

chicken thigh

1 packet

black peppercorns

1 sachet

Southeast Asian Spice Blend

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

1 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs

honey

½ tsp

salt

2.5 tbs

plain flour

(Contains Gluten; )

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Nutrition Values

Energy (kJ)2925 kJ
Calories699 kcal
Fat41.6 g
of which saturates13.4 g
Carbohydrate52.7 g
of which sugars16.1 g
Dietary Fibre5.1 g
Protein35.2 g
Sodium1538 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 Saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• While the veggies are cooking, cut chicken thigh into 2cm chunks. • In a medium bowl, add the salt, Southeast Asian spice blend and the plain flour. Season generously with pepper and stir to combine. Add chicken and toss to coat.

5
5

• 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.

TIP: Add a drizzle more oil if necessary!

6
6

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