Double Sweet-Sticky Crispy Chicken & Garlic Rice
with Pear Slaw & Japanese Mayo
Sweetly glazed chicken bites are popping with flavour in a bowl that’s already got the aromas of garlic rice. If that still isn’t enough, a Japanese mayo may be the thing to tick all your tasty boxes. We’ll let you give it a try and find out!
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
pear
2 packet
chicken thigh
1 packet
mayonnaise
(Contains Egg; )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
½ sachet
Seasoning Blend
1 packet
Shredded Cabbage Mix
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
plain flour
(Contains Gluten; )
½ tbs
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 jasmine rice, the water and a generous 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 pear into sticks. Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside. • In a medium bowl, add cornflour, the plain flour and seasoning blend (see ingredients). Add chicken and toss to coat.
Little cooks: Kids can help combine the mayo and dressing!
• In a large frying pan heat a drizzle of olive oil over high heat. • When oil is hot, dust off any excess flour from chicken and cook, 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.
• Add the honey and the soy sauce to the pan and toss chicken to coat, 1 minute.
• Meanwhile, combine shredded cabbage mix, pear and a drizzle of vinegar in a second medium bowl.
Little cooks: Take the lead and help combine the slaw.
• Divide garlic rice between bowls. Top with sweet and sticky chicken and pear slaw. • Drizzle with Japanese mayo. Tear over parsley to serve. Enjoy!