Sweet 'n Sticky Crispy Chicken & Rice

Name: Sweet 'n Sticky Crispy Chicken & Rice with Pear Slaw & Japanese Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Cornflour; 320 g Chicken Thigh; 1 packet Japanese Dressing; 1 Pear; 1 packet Parsley; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 sachet Seasoning Blend; 1 packet Jasmine rice; 1 drizzle olive oil; 20 g butter; 1.25 cup water (for the rice); 1 tbs plain flour; ½ tbs honey; 1 tbs soy sauce; 1 drizzle vinegar (white wine or rice wine); 2 tbs Mayonnaise

with Pear Slaw & Japanese Mayo

4.5(99)

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

592 kcal

Protein

33.1g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
Milk
Eggs
Fish
Eggs
May contain traces of allergens
Wheat
Gluten

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Cornflour

320 g

Chicken Thigh

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)

Pear

1 packet

Parsley

Garlic

1 packet

Shredded Cabbage Mix

1 sachet

Seasoning Blend

1 packet

Jasmine rice

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water (for the rice)

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat)

½ tbs

honey

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten)

1 drizzle

vinegar (white wine or rice wine)

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat37 g

of which saturates11.6 g

Carbohydrate38.5 g

of which sugars15.9 g

Dietary Fibre3.1 g

Protein33.1 g

Sodium1380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Frying Pan

•Medium Saucepan

Cooking Steps

PDF

• Thinly slice pear into sticks. Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• In a small bowl, combine the mayonnaise and Japanese dressing. Set aside.
• In a medium bowl, add cornflour, the plain flour and seasoning blend (see ingredients). Add chicken and toss to coat.

Little cooks: Kids can help combine the mayo and dressing!

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add the honey and soy sauce to the pan and toss chicken to coat, 1 minute. Transfer to a plate and cover to keep warm.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, combine shredded cabbage mix, pear and a drizzle of the vinegar in a second medium bowl.

Little cooks: Take the lead and help combine the slaw.