Sichuan Chicken Rice Bowl
with Veggies & Crispy Shallots
- Milk
- Eggs
- Gluten
- Soy
- Fish
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Why did anyone cross the road? To get a taste of this sensational chicken dish, of course! With our signature Sichuan garlic paste, soy mayonnaise and crispy shallots, it's a perfect mix of flavours that’ll spice up your midweek routine.
Ingredients
4 clove
garlic
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 unit
carrot
1 bag
snow peas
1 unit
red capsicum
1 packet
chicken breast
2 packet
mayonnaise
(Contains: Eggs;)
2 tub
Sichuan garlic paste
(Contains: Gluten, Soy, Fish, Sesame, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2.5 cup
water (for the rice)
½ tsp
salt
1.5 tsp
soy sauce
(Contains: Gluten, Soy;)
2 tsp
water (for the mayo)
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the 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 is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the carrot (unpeeled) into half-moons. Trim the snow peas and cut into 2cm pieces. Cut the red capsicum into 1cm pieces. Cut the chicken breast into 2cm chunks.
In a medium bowl, combine the mayonnaise, soy sauce and water (for the mayo). TIP: Keep the mayo plain if the kids would prefer!
Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot and capsicum, then a splash of water and cook, tossing, until tender, 4-5 minutes. Add the snow peas and cook until tender, 2-3 minutes. Season with salt and pepper and transfer to a second medium bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until cooked through, 4-5 minutes. Remove the pan from the heat, add the Sichuan garlic paste and toss to coat.
Divide the garlic rice between bowls. Top with the veggies and Sichuan chicken. Spoon over any sauce remaining in the pan. Drizzle with the soy mayonnaise. Garnish the adults' portions with crispy shallots.
