Salt & Pepper Chicken
with Rice, Honey-Soy Bacon 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.
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
2
Garlic
1 packet
Jasmine rice
320 g
Chicken Thigh
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
100 g
Diced Bacon
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 sachet
Southeast Asian Spice Blend
1 packet
Crispy Shallots
1
Carrot
1
Asian Greens
Not included in your delivery
1
water
pepper
1
plain flour
(Contains: Gluten; May be present: Wheat)
1
soy sauce
(Contains: Soy; May be present: Gluten)
1 drizzle
olive oil
1 g
butter
(Contains: Milk; )
1
salt
1
honey
Nutrition Values
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.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon with carrot, breaking up with a spoon, until golden, 4-6 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, Southeast Asian 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.
TIP: Add a drizzle more oil if necessary!
• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken.
• Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!
