Sticky Chicken & Garlic Rice
with Veggies & Soy Mayo
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1
Carrot
1 packet
Mayonnaise
(Contains: Eggs;)
2
Garlic
1
Baby Broccoli
330 g
Chicken Thigh
1 sachet
Crispy Shallots
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
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. Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • 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 and baby broccoli with a splash of water, tossing, until tender, 4-5 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 garlic stir-fry sauce, tossing chicken to coat.
• Divide garlic rice between bowls. • Top with veggies and garlic chicken, spooning over any remaining sauce from pan. • Drizzle with soy mayo. Sprinkle with crispy shallots to serve. Enjoy!
