Quick Asian Crispy Honey-Soy Chicken Bites
with Jasmine Rice & Creamy Corn Slaw
These chicken bites might look cute but they’re hiding a secret weapon. When you dig in, they unleash a very devastatingly delicious honey-soy sauce that will blow you away. They are simply unbeatable in our opinion!
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 tin
sweetcorn
1 packet
chicken breast
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Honey-Soy Sauce
(Contains Gluten, Sesame, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
plain flour
(Contains Gluten; )
drizzle
vinegar (rice wine or white wine)
¼ cup
water (for the sauce)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Add water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate carrot. Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic paste, a generous pinch of salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Add cornflour and the plain flour to the chicken and toss to coat.
• Return the frying pan to medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked enough, 5-6 minutes. Transfer to a paper towel-lined plate. • Wipe out the pan, then return to medium heat. Add honey-soy sauce, water (for the sauce) and a drizzle of vinegar. Stir until slightly reduced, 2-4 minutes. Return chicken to the pan and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add shredded cabbage mix to the charred corn, along with carrot, garlic aioli, the sesame oil and a drizzle of vinegar. Season and toss to coat. • Divide jasmine rice between bowls. Top with creamy corn slaw and Asian crispy honey-soy chicken bites to serve. Enjoy!