Japanese-Style Chicken

Japanese-Style Chicken

with Creamy Sesame Slaw & Garlic Rice

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This bountiful bowl has got "new favourite" written all over it! Our exceptionally tasty marinade is the key ingredient, giving an umami-rich flavour to the chicken thigh. With crisp veggies and a bed of garlic rice, it's a winner from start to finish.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove


1 packet

jasmine rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

mixed sesame seeds






1 packet

chicken thighs

1 bag

slaw mix

1 tub



1 tub

Japanese Dressing

(ContainsSesame, Soy)


long red chilli

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

1.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

rice wine vinegar

1 tsp


1 tsp

salt (for the pickle)

1.5 tbs

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3869 kJ
Fat42.5 g
of which saturates10.8 g
Carbohydrate90.4 g
of which sugars23.9 g
Dietary Fiber0 g
Protein43.1 g
Cholesterol0 mg
Sodium2365 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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, water (for the rice) and the salt, stir, and 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, heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the cucumber into rounds. Slice the pear into thin sticks. Cut the chicken thighs into 2cm chunks. In a medium bowl, combine the soy sauce, honey and the remaining garlic. Add the chicken and toss to coat. Set aside.


In a small bowl, combine the rice wine vinegar, sugar and salt (for the cucumber). Stir to dissolve and add the cucumber. Add just enough water to cover the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.


In a shallow bowl, add the plain flour, then season with salt and pepper. Drain off any excess soy mixture from the chicken chunks and toss in the flour mixture. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with a paper towel.

TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the slaw mix, pear and 1/2 the sesame seeds in a large bowl. Add a generous splash of the pickling liquid from the cucumber, toss to coat, and season to taste. In a small bowl, combine the mayonnaise and Japanese dressing.


Finely slice the long red chilli (if using). Drain the pickled cucumber. Divide the garlic rice between bowls and top with the Japanese style chicken thigh, sesame slaw and pickled cucumber. Serve with the Japanese mayonnaise and sprinkle with the sliced chilli and the remaining sesame seeds.