Quick Sichuan Chicken & Veggies
with Garlic Rice & Soy Mayo
- Milk
- Gluten
- Soy
- Eggs
- 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 our signature buttery garlic rice and top with a quick soy mayo and 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 thigh
1 tsp
mayonnaise
(Contains: Eggs;)
1 bag
shredded cabbage mix
1 packet
crispy shallots
1 packet
Sichuan garlic paste
(Contains: Gluten, Soy, Fish, Sesame, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce 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!
• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add shredded cabbage mix and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through (when no longer pink inside), 4-5 minutes. Remove pan from heat, then add Sichuan garlic paste, tossing chicken 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. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious blend of flavours, with some finding it surprisingly tasty and restaurant-quality.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, making it perfect for busy weeknights.
- Suggestions: Some recommended adding extra vegetables like bok choy or spinach for more colour and nutrition.
- Leftovers: Several noted it reheated well, with some saying it tasted even better the next day.
- Portions: Many found the serving sizes generous, with enough for lunch leftovers.
