Sweet-Sticky Chicken & Garlic Couscous
with Apple Slaw & Japanese Mayo- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
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!*
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!
