Double Asian Salt & Pepper Chicken
with Ginger Veggies & Garlic Rice
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
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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: Wheat, Gluten, Soy. )
1 packet
sweet chilli sauce
½ sachet
black peppercorns
1 bag
Broccoli & Carrot Mix
1 packet
Ginger Lemongrass Paste
2 packet
chicken thigh
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
garlic paste
1 packet
garlic aioli
(Contains Egg;)
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
1.25 cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Add the water 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 in batches, 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 pasteand 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!