Double Southeast Asian Chicken & Garlic Rice
with Honey-Soy Veggies & Japanese Mayo
Look out for the king of seasonings, Southeast Asian spice blend! With all the spicy flavour, pan-fried onto juicy chicken, this is a quick and easy dinner that's going to blow your mind.
We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Shredded Cabbage Mix
2 packet
chicken breast
1 sachet
Southeast Asian Spice Blend
1 sprig
spring onion
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, cut chicken breast into 2cm chunks. • In a medium bowl, combine the salt, Southeast Asian 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, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded.
TIP: Add a drizzle more oil if necessary! TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with honey-soy veggies and Southeast Asian chicken. • Garnish with spring onion and a dollop of japanese mayo to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!