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.
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
Garlic
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Carrot
1
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1
Mayonnaise
(Contains Egg; )
1
Chicken Breast
1
Crispy Shallots
1
Asian Greens
1
Thai Seven Spice Blend
(Contains Milk; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
water
1
soy sauce
(Contains Gluten, Soy; )
1
honey
1
plain flour
(Contains Gluten; )
1
salt
pepper
Nutrition Values
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, Thai seven spice blend, cracked black pepper and the plain flour. Stir to combine. • Add chicken and toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the veggies are cooking, cut chicken breast into 2cm chunks. • In a medium bowl, add the salt, Thai seven spice blend, cracked black pepper 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.
TIP: Add a drizzle more oil if necessary! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!