Double Salt-Pepper Chicken & Garlic Rice
with Honey-Soy Veggies & Sesame 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.
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
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
1 packet
mayonnaise
(Contains Egg; )
1 bag
Shredded Cabbage Mix
½ sachet
black peppercorns
2 packet
chicken breast
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tsp
salt
2.5 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• 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 the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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. • In a small bowl, combine sesame dressing and mayonnaise. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add shredded cabbage mix and cook until tender, 2-3 minutes. • Add the honey and soy sauce 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, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Cut chicken breast into 2cm chunks. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a large bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken and toss to coat.
• Wipe out 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 in batches, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Add a drizzle more oil if necessary!
• Divide garlic rice between bowls. Top with honey-soy veggies and salt-pepper chicken. • Garnish with crispy shallots. Serve with sesame mayo. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!