HelloHero: Double Salt & Pepper Chicken
with Garlic Rice, Honey-Soy Veggies & Japanese Mayo
Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
We’ve replaced the crispy shallots in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2 clove
garlic
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 packet
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
mayonnaise
(Contains Egg; )
2 packet
chicken thigh
1 sachet
Southeast Asian Spice Blend
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
½ tsp
salt
2.5 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1 minute. • Add jasmine rice, the water and a 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 carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• While the veggies are cooking, cut chicken thigh into 2cm chunks. • In a medium bowl, add the salt, Southeast Asian spice blend and the plain flour. Season generously with pepper and stir to combine. Add chicken and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!