Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the tasty flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
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.
long red chilli (optional)
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
Japanese dressing(ContainsSoy, Sesame)
Southeast Asian Spice Blend(May be present Gluten)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
plain flour (or gluten-free plain flour)(ContainsGluten)
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, water and a generous pinch of salt, stir 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 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. Cook the capsicum 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) in 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 thigh 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. Cook the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes (cook in batches if your pan is getting crowded).
Thinly slice the long red chilli (if using). Divide the garlic rice between plates and top with the honeysoy veggies and salt and pepper chicken. Sprinkle with the chilli and crushed peanuts. Serve with the Japanese mayo.