Asian Salt & Pepper Chicken
with Lemongrass Veggies & Garlic Rice
You've had salt and pepper squid, but have you tried salt and pepper chicken? The secret to this delicious meal is coating the chicken with our Southeast Asian spice blend - it makes every crunchy bite a taste sensation!
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
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 head
broccoli
1
carrot
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
½ sachet
black peppercorns
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken thigh
1 packet
crispy shallots
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add basmati rice and the water. Stir and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Chop broccoli into small florets and roughly chop the stalk. • Thinly slice carrot into rounds. • In a small bowl, combine soy sauce mix and sweet chilli sauce.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add broccoli and carrot with a good splash of water and cook, tossing, until tender, 5-7 minutes. • Add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. Transfer to a medium bowl.
• SPICY! If you're sensitive to spice, feel free to use less peppercorns. While the veggies are cooking, lightly crush the black peppercorns (see ingredients) using a pestle and mortar or in their sachet using a rolling pin. • In a second medium bowl, combine the crushed peppercorns, a pinch of salt, Southeast Asian spice blend and cornflour. • Cut chicken thigh into 2cm chunks. Add chicken to the spiced cornflour and toss to coat.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, pick up the chicken using tongs and shake any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 6-7 minutes. • Return veggies to the pan, add soy sauce mixture and cook until bubbling, 1 minute.
TIP: Add a drizzle more oil if needed. Cook in batches for the best results!
• Divide garlic rice between bowls. • Top with lemongrass veggies and Asian salt and pepper chicken. • Sprinkle over crispy shallots. Serve with a dollop of garlic aioli. Enjoy!