Sweet-Sticky Crispy Chicken & Garlic Rice

Name: Sweet-Sticky Crispy Chicken & Garlic Rice with Pear Slaw & Japanese Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 320 g Chicken Breast; 1 packet Japanese Dressing; 1 Pear; 1 packet Parsley; 1 packet Jasmine rice; 1 packet Shredded Cabbage Mix; 1 sachet Seasoning Blend; 1 packet Cornflour

with Pear Slaw & Japanese Mayo

Get up to $175 off

Allergens:

Wheat

•Gluten

•Sesame

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

320 g

Chicken Breast

1 packet

Japanese Dressing

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

Pear

1 packet

Parsley

1 packet

Jasmine rice

1 packet

Shredded Cabbage Mix

1 sachet

Seasoning Blend

1 packet

Cornflour

Nutrition Values

Calories483 kcal

Energy (kJ)2020 kJ

Fat15.8 g

of which saturates2 g

Carbohydrate42.9 g

of which sugars9.2 g

Dietary Fibre3.3 g

Protein41 g

Sodium979 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.

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 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 water is absorbed, 10-15 minutes.

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

• Meanwhile, thinly slice pear into sticks. Cut chicken breast 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 (see ingredients). Add chicken and toss to coat.

• 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 the soy sauce to the pan and toss chicken to coat, 1 minute.

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

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

• Divide garlic rice between bowls. Top with sweet and sticky chicken and pear slaw. • Drizzle with Japanese mayo. Tear over parsley to serve. Enjoy!