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 refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice and water, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the soy- ginger stir-fry sauce, soy sauce, honey and the remaining garlic.
Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot, with a good splash of water and cook until tender, 5-7 minutes. Add the ginger lemongrass paste and cook, tossing, until fragrant, 1 minute. Transfer to a medium bowl.
SPICY! If you're sensitive to spice, feel free to use less peppercorns. While the veggies are cooking, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the crushed peppercorns, the salt, Southeast Asian spice blend and plain flour. Cut the chicken thighs into 2cm chunks. Add the chicken to the spiced flour and toss to coat.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake any excess flour back into the bowl. Cook the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Add the veggies and soy-ginger sauce mixture and cook until slightly thickened, 1 minute. TIP: Add a drizzle more oil if needed. Cook in batches for the best results!
Divide the garlic rice between bowls. Top with the ginger veggies and Asian salt and pepper chicken. Sprinkle over the crispy shallots. Serve with the garlic aioli.