Salt & Pepper Chicken
with Garlic Rice & Japanese Mayo
Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
jasmine rice
1 unit
capsicum
1 bag
snow peas
1 unit
long red chilli
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
½ sachet
black peppercorns
1 sachet
Southeast Asian Spice Blend
1 packet
chicken thigh
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ tsp
salt (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
½ tsp
salt (for the chicken)
2 tbs
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt (for the rice) 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 is 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 snow peas. Thinly slice the long red chilli (if using). In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and cook until softened, 2 minutes. Add the snow peas and honey-soy mixture and cook until tender, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Crush the black peppercorns (see ingredients list) in their sachet with a saucepan or rolling pin (or use a mortar and pestle). In a medium bowl, combine the salt (for the chicken), crushed peppercorns (see ingredients list), Southeast Asian spice blend and plain flour. Cut the chicken thigh into 2cm chunks. Add the chicken thigh to the spiced flour and toss to coat.
TIP: Coat the chicken in flour just before frying to prevent it going soggy!
Alternative Step 4 if you've received chicken breast: Crush the black peppercorns (see ingredients list) in their sachet with a saucepan or rolling pin (or use a mortar and pestle). In a medium bowl, combine the salt (for the chicken), crushed peppercorns (see ingredients list), Southeast Asian spice blend and plain flour. Cut the chicken breast into 2cm chunks. Add the chicken to the spiced flour and toss 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. Add the chicken to the pan and cook, tossing occasionally, until browned and cooked through, 6-7 minutes.
TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.
Divide the garlic rice between plates and top with the veggies and salt and pepper chicken. Sprinkle with the chilli (if using) and crispy shallots. Serve with the Japanese mayo.
