Asian Salt & Pepper Chicken
with Ginger Veggies & Garlic Rice
- Soy
- Gluten
- Wheat
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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.
Ingredients
1 packet
jasmine 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
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
garlic paste
1 packet
garlic aioli
(Contains: Eggs)
1 packet
crispy shallots
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
20 g
butter
(Contains: Milk)
1.25 cup
water
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The salt-and-pepper chicken coating was a standout, delivering bold, spicy flavour that many families loved. Some found the overall dish too salty or sauce-heavy, while others felt it lacked seasoning.
- Ease of prep: Most found it quick and straightforward, though a few noted the number of steps made it feel fiddly to bring together.
- Suggestions: Draining the veggies from the sauce before serving helps keep the chicken crispy and prevents the soy mix from overwhelming the dish. Several customers reduced the ginger lemongrass paste or skipped the garlic butter in the rice to balance the richness, and going light on the pepper is worth considering for younger kids. If you don't have a mortar and pestle, using pre-ground pepper from your pantry is a practical swap for crushing the peppercorns.
- Leftovers: The chicken sauce kept well, with some enjoying it for lunch the next day, though a few noted the dish was less enjoyable reheated.
- Portions: Some felt the vegetable quantity was too small relative to the rice, and a few noted the carrot dominated the veggie mix.
