Japanese-Style Chicken Breast
With Creamy Sesame Slaw & 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 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Pear
1 packet
Deluxe Slaw Mix
3
Garlic
330 g
Chicken Thigh
1
Long Chilli
1
Cucumber
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Prep the chicken breast as above!
In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add enough water to just cover the cucumber. Set aside.
Cook the chicken breast as above.
While the chicken is cooking, combine the deluxe slaw mix and pear in a large bowl. Add a generous splash of pickling liquid and 1/2 the sesame dressing. Toss to coat. Season to taste.
Thinly slice the long red chilli (if using). Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the Japanese-style chicken, creamy sesame slaw and pickled cucumber. Sprinkle with the chilli. Dollop over the remaining sesame dressing to serve. Enjoy!
