Asian-Spiced Chicken & Garlic Rice Bowl
with Honey-Soy Veggies & Japanese Mayo
- Peanuts
- Sesame
- Soy
- Wheat
- Gluten
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Fish
- Eggs
Southeast Asian spice blend is a welcome addition to the juicy chicken in this dish that delivers top-tier Asian takeaway food vibes. Jasmine rice and crisp veggies are all you need to soak up all this goodness.
Ingredients
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 packet
Green Beans
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Southeast Asian Spice Blend
330 g
Chicken Breast
Not included in your delivery
packet
mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat. Cook garlic until
fragrant, 1 minute.
• Add jasmine rice, the water and a generous pinch
of salt, stir, then bring to the boil.
• Reduce the 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!
• While the rice is cooking, trim and halve green
beans. Cut carrot into half-moons.
• Cut chicken breast into 2cm chunks.
• In a small bowl, combine the honey and soy sauce.
• In a second small bowl, combine Japanese-style
dressing and the mayonnaise.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over a
medium-high heat.
• Cook carrot, stirring, until softened, 2 minutes.
• Add green beans and the honey-soy mixture and
cook, tossing, until tender, 4-5 minutes.
• Transfer to a bowl and cover to keep warm.
• Meanwhile, in a medium bowl, combine the salt, Southeast Asian spice blend and plain flour.
• Add chicken to the spiced flour mixture, tossing to coat.
• Wipe out the frying pan and return to high heat with a 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 chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Divide garlic rice between bowls.
• Top with Asian-spiced chicken and honey-soy veggies.
• Sprinkle with crushed peanuts.
• Top with Japanese mayo to serve. Enjoy!
Little cooks: Sprinkle over the peanuts and drizzle over
the Japanese mayo!
