Quick Sichuan Chicken
with Garlic Rice & Veggies
- Milk
- Eggs
- Gluten
- Soy
- Fish
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Coat chicken breast chunks in our mild Sichuan garlic paste for an instant upgrade to your weeknight dinner. Serve with a simple garlic-infused rice, and top with a quick soy mayo and a sprinkle of crispy shallots for a delightful mix of flavours and textures.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
chicken breast
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
Shredded Wombok
1 packet
crispy shallots
1 packet
Sichuan garlic paste
(Contains: Gluten, Soy, Fish, Sesame, Wheat;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
soy sauce
(Contains: Gluten, Soy;)
1.25 cup
water (for the rice)
1 tsp
water (for the mayo)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • In a small bowl, combine mayonnaise, soy sauce and the water (for the mayo).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot with a splash of water, tossing, until tender, 3-4 minutes. Add shredded wombok and cook until wilted, 2 minutes. Season with salt and pepper, then transfer to a medium bowl. Cover to keep warm. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through, 4-5 minutes. Remove from heat, then add Sichuan garlic paste, tossing to coat.
• Divide garlic rice between bowls. Top with veggies and Sichuan chicken, spooning over any remaining sauce from pan. • Drizzle with soy mayo. Sprinkle with crispy shallots to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty Sichuan garlic paste, though some found it milder than expected. The garlic rice was a hit.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, making it perfect for busy weeknights.
- Suggestions: Several suggested adding more colourful veggies like broccoli, snow peas, or capsicum for variety and nutrition.
- Leftovers: Some enjoyed the dish as leftovers, noting it reheated well and tasted great the next day.
- Portions: A few mentioned wanting more chicken or veggies, while others found the servings generous and filling.
