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.
Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to 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
pear
1 packet
chicken thigh
1 packet
mayonnaise
(Contains Egg; )
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
sweet chilli sauce
1 bag
super slaw
1 bag
parsley
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water
1 drizzle
vinegar (rice wine or white wine)
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 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. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate.
• Add sweet chilli sauce and the soy sauce to the pan and toss chicken to coat, 1 minute.
• Meanwhile, combine super slaw, pear and a drizzle of vinegar in a second medium bowl.
• Divide garlic rice between bowls. Top with sweet and sticky crispy chicken and pear slaw. • Top with Japanese mayo. Tear over parsley to serve. Enjoy!