Sweet-Soy Chicken & Garlic Rice
with Ginger Veggies & Crispy Shallots
This fragrant meal packs flavour in every bite. From the garlic rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
Crispy Shallots
320 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1
Carrot
1 packet
Green beans
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
2
Garlic
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
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 basmati rice, the water and a generous
pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook
for 10 minutes, then remove from heat and
keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• While the rice is cooking, halve any thicker stalks
of baby broccoli (see ingredients) lengthways
and cut into thirds.
• Thinly slice carrot into rounds.
• Trim and halve green beans.
• Cut chicken thigh into 2cm chunks.
• In a large bowl, add sweet soy seasoning and
chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil
over high heat.
• Cook chicken, tossing, until browned and
cooked through, 5-6 minutes. Transfer to a plate
and cover to keep warm.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Return frying pan to medium-high heat with a
drizzle of olive oil.
• Cook baby broccoli, carrot and green beans
with a splash of water, tossing, until just tender,
5-6 minutes.
• In the last minute of cook time, add ginger
paste, sweet chilli sauce and the soy sauce and
toss to coat.
• Season garlic rice with pepper.
• Divide garlic rice between bowls. Top with sweet
soy chicken and ginger veggies.
• Garnish with crispy shallots to serve. Enjoy!
