Asian Salt & Pepper Chicken Breast
with Ginger Veggies & Garlic Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Broccoli
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
1 packet
Sweet Chilli Sauce
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add basmati rice and the water. Stir and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Chop broccoli into small florets and roughly chop the stalk. • Thinly slice carrot into rounds. • In a small bowl, combine soy sauce mix and sweet chilli sauce.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add broccoli and carrot, with a good splash of water and cook until tender, 5-7 minutes. • Add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. Transfer to a medium bowl.
Custom Recipe: If you've swapped to chicken breast, prepare and season chicken as above.
Custom Recipe: Increase heat to high. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Divide garlic rice between bowls. • Top with lemongrass veggies and Asian salt and pepper chicken. • Sprinkle over crispy shallots. Serve with garlic aioli. Enjoy!
