Chinese Salt & Pepper Chicken
with Honey-Soy Veggies
This salt and pepper chicken is a little bit like that other famous Chinese invention; fireworks. Explosive, colourful and downright celebratory. It really is a feast for the senses!
The quantities provided above are averages only.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
1 unit
red capsicum
1 sachet
Chinese five spice
(May be present: Gluten. )
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 pinch
chilli flakes
1 bag
sugar snap peas
1 unit
long green chilli
Not included in your delivery
1.25 cup
water (for the rice)
¾ tsp
salt
1 tsp
pepper
2 tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
olive oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
honey
1.5 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, slice the red capsicum into 0.5cm strips. Trim the sugar snap peas. Thinly slice the long green chilli (if using). In a small bowl, combine the soy sauce, honey and water (for the sauce).
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the red capsicum and cook for 2 minutes or until softened. Add the sugar snap peas and honey-soy mixture and cook for a further 1-2 minutes, or until tender. Transfer to a medium bowl and cover to keep warm
Chop the chicken breast into 2cm chunks. In a medium bowl, combine the salt, pepper, Chinese five spice and plain flour. Add the chicken breast and toss to coat. TIP: Chinese five spice has a strong anise flavour, use less if you're not a fan!
Wash out the pan then return to a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook, tossing occasionally, for 6-7 minutes, or until browned and cooked through. TIP: Add a drizzle more oil if necessary!
Divide the jasmine rice between plates and top with the honey-soy veggies and Chinese salt & pepper chicken. Sprinkle with the long green chilli (if using) and black sesame seeds (see ingredients list).