Asian Salt & Pepper Chicken
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Asian Salt & Pepper Chicken

Asian Salt & Pepper Chicken

with Ginger Veggies & Garlic Rice

You've had salt and pepper squid, but have you tried salt and pepper chicken? The secret to this delicious meal is coating the chicken with our Southeast Asian spice blend - it makes every crunchy bite a taste sensation!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time


Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

sweet chilli sauce

½ sachet

black peppercorns

1 bag

Broccoli & Carrot Mix

1 packet

Ginger Lemongrass Paste

1 packet

chicken thigh

1 packet


(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

Southeast Asian Spice Blend

1 packet

garlic paste

1 packet

garlic aioli

(Contains Egg;)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

20 g



Nutritional Values

Energy (kJ)3835 kJ
Fat47.7 g
of which saturates12.3 g
Carbohydrate90 g
of which sugars13.4 g
Protein39.1 g
Sodium1357 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.


• Meanwhile, in a small bowl, combine soy sauce mix and sweet chilli sauce. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix, tossing, until softened, 5-6 minutes. • Add ginger lemongrass paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.


• While veggies are cooking, cut chicken thigh into 2cm chunks. • In a medium bowl, combine crushed peppercorns, cornflour, Southeast Asian spice blend and a pinch of salt. Add chicken and toss to coat. • Return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat and add sweet chilli sauce mixture, tossing to coat.


• While chicken is cooking, in a small heatproof bowl, microwave garlic paste and the butter in 10 second bursts, until melted and fragrant. Stir garlic butter through rice. • Divide garlic rice between bowls. • Top with ginger veggies and Asian salt and pepper chicken. • Top with a dollop of garlic aioli. Sprinkle over crispy shallots to serve. Enjoy!