Sweet-Sticky Chicken & Garlic Couscous
with Apple Slaw & Japanese Mayo
Sweetly glazed chicken bites are popping with flavour in a bowl that’s already got the aromas of garlic rice. If that still isn’t enough, a Japanese mayo may be the thing to tick all your tasty boxes. We’ll let you give it a try and find out.
We’ve replaced the jasmine rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Jasmine rice
320 g
Chicken Thigh
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Parsley
1 packet
Shredded Cabbage Mix
1
apple
1 sachet
Seasoning Blend
1 packet
Cornflour
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and removed from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and season to taste.
• Meanwhile, thinly slice apple into sticks. Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside. • In a medium bowl, add seasoning blend (see ingredients) and a drizzle of olive oil. Add chicken and toss to coat.
• Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Add sweet chilli sauce and the soy sauce to the pan and toss chicken to coat, 1 minute.
• Meanwhile, combine shredded cabbage mix, apple and drizzle of vinegar in a second medium bowl.
• Divide garlic couscous between bowls. Top with apple slaw and sweet and sticky chicken. • Serve with Japanese mayo. Tear over parsley to serve. Enjoy!
