Salt & Pepper Chicken
with Honey-Soy Veggies & 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 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Green Beans
1 sachet
Southeast Asian Spice Blend
2
Garlic
1
Capsicum
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Black Peppercorns
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the jasmine rice, the water and a generous pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the capsicum into thin strips. Trim and halve the green beans. In a small bowl, combine the honey and soy sauce.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum, stirring, until softened, 2 minutes. Add the green beans and honey-soy mixture and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
Lightly crush the black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Cut the chicken thigh into 2cm chunks. Add the chicken to the spiced flour mixture, tossing to coat.
Wash and dry the frying pan, then return to a medium-high heat with a generous 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 the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes (cook in batches if your pan is getting crowded).
Divide the garlic rice between plates. Top with the honey-soy veggies and salt and pepper chicken. Sprinkle with crushed peanuts. Serve with the sesame dressing. Enjoy!
