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.
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; )
1 packet
mayonnaise
(Contains Egg; )
2 packet
chicken thigh
½ sachet
black peppercorns
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
Instructions
• 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. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, add the salt, Southeast Asian spice blend, crushed black peppercorns and the plain flour. 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!