Sticky American-Style Chicken
with Creamy Corn Slaw & Rice- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
When you coat juicy chicken tenderloins with our trusty All-American spice blend and sweet BBQ sauce, you can't go wrong. Make this meal even better by whipping up a crisp and colourful slaw, complete with a stellar garlic aioli.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1 tin
sweetcorn
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
chicken tenderloins
1
tomato
1 sachet
All-American spice blend
1 packet
BBQ sauce
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice and return to pan. Add the butter and chicken-style stock powder. Stir until butter is melted and combined.
• While the rice is cooking, roughly chop tomato. Drain sweetcorn. • In a medium bowl, combine garlic aioli and a drizzle of vinegar and olive oil. Add slaw mix, corn and tomato. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
Little cooks: Take the lead by combining the ingredients for the slaw!
• When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Reduce heat to medium. Return all the chicken to the pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add BBQ sauce and a splash of water. Toss to coat and cook until slightly reduced, 1 minute.
• Toss the slaw. Season to taste. • Divide rice and creamy corn slaw between bowls. Top with sticky American-style chicken to serve. Enjoy!
Little cooks: Take the lead by tossing the slaw!
