Southeast Asian Sweet Chilli Chicken Bowl
with Creamy Pear Slaw, Rice & Crispy Shallots
This saucy and sticky delight uses Southeast Asian spices and a sticky sauce to coat juicy chicken for abundant flavours you could only dream of. The pear slaw provides a refreshing crunch, and steamed jasmine rice acts as the perfect vehicle to soak up that sauce!
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
pear
1 packet
Chicken Drumstick Fillet
1 packet
Southeast Asian Spice Blend
1 packet
Asian Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice pear into sticks. Cut chicken drumstick fillets into 2cm chunks. • In a medium bowl, combine Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium heat with the soy sauce, sweet chilli sauce and the water. Stir until slightly reduced, 1-2 minutes. • Return chicken to the pan and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine Asian slaw mix, pear, garlic aioli and a drizzle of vinegar and olive oil. Season to taste. • Divide rice and pear slaw between bowls. Top with Southeast Asian sweet chilli chicken. Spoon over any remaining sauce from pan. • Garnish with crispy shallots to serve. Enjoy!