Quick Double 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!
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
2 packet
Chicken Breast
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
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.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• 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 (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Wipe out the frying pan, then return to medium heat. Add honey-soy sauce, the vinegar and water (for the sauce). 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 honey-soy Asian crispy chicken bites. Enjoy!