Southeast Asian Sweet Chilli Chicken Bowl
with Creamy Pear Slaw, Rice & Crispy Shallots
This saucy and sticky delight uses Southeast Asian spices and a sticky sauce to coat juicy chicken for abundant flavours you could only dream of. The pear slaw provides a refreshing crunch, and steamed jasmine rice acts as the perfect vehicle to soak up that sauce!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
pear
1 packet
Chicken Drumstick Fillet
1 packet
Southeast Asian Spice Blend
1 packet
Asian Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice pear into sticks. Cut chicken drumstick fillets into 2cm chunks. • In a medium bowl, combine Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium heat with the soy sauce, sweet chilli sauce and the water. Stir until slightly reduced, 1-2 minutes. • Return chicken to the pan and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine Asian slaw mix, pear, garlic aioli and a drizzle of vinegar and olive oil. Season to taste. • Divide rice and pear slaw between bowls. Top with Southeast Asian sweet chilli chicken. Spoon over any remaining sauce from pan. • Garnish with crispy shallots to serve. Enjoy!