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Double Asian Salt & Pepper Chicken
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Double Asian Salt & Pepper Chicken

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

Over 30g protein

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.

Preparation Time20 minutes


Serving amount

1 packet

jasmine rice

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


(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


1.25 cup



Nutritional Values

Energy (kJ)4663 kJ
Fat56.1 g
of which saturates14.8 g
Carbohydrate90 g
of which sugars13.4 g
Protein69.5 g
Sodium1458 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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!