Sweet-Sticky Crispy Chicken & Cauli Broc Rice
with Pear 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!
Ingredients
1 packet
Cornflour
320 g
Chicken Thigh
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy, Fish, Eggs, May contain traces of allergens; )
1
Pear
1 packet
Parsley
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
Seasoning Blend
1 packet
Cauli-Broccoli Rice
Nutrition Values
Utensils
Cooking Steps
Thinly slice pear into sticks. Finely chop garlic. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside. • In a medium bowl, add cornflour, the plain flour and seasoning blend. 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.
Wipe out the pan and return to a medium to hight heat with a drizzle of olive oil. Cook garlic, until fragrant, 1 minute. Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
• 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.
• Divide cauli & broc rice between bowls. • Top with sweet-sticky crispy chicken and pear slaw. • Drizzle with Japanese mayo. • Tear over parsley to serve. Enjoy!
