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D
! Eat me early
sSpicy (optional chilli flakes)
Jasmine Rice
Chinese Five SpiceSpring Onion
Chicken Thigh
Sugar Snap PeasRed Capsicum
Hands-on: 25 minsReady in: 30 mins6
This salt and pepper chicken is a little bit like that other famous Chinese invention; fireworks. Explosive, colourful anddownright celebratory. It really is a feast for the senses!
Cook Chinese
inspired chicken
Pantry Staples: Olive Oil, Plain Flour, Soy Sauce, Honey
Chilli Flakes Sesame Seeds
CHINESE SALT & PEPPER CHICKEN with Honey-Soy Veggies
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2018 | WK13
Our fruit and veggies need a little wash before you use them!! You will need: chef's knife, chopping board, sieve, medium saucepan with a lid, plastic bag, large frying pan or wok, wooden spoon, two small bowls, plate and aluminium foil.
1 COOK THE PORKRinse the Jasmine rice well. Add the
water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and cook for another 10-15 minutes, or until the rice is tender and all the water is absorbed. DTIP: Don't lift the lid while the rice is resting so you don't lose any steam!
2 GET PREPPEDWhile the rice is cooking, chop the chicken
thigh into 2 cm chunks. Slice the red capsicum into 0.5 cm strips. Trim the sugar snap peas. Finely slice the spring onion.
3 ADD FLAVOUR TO THE CHICKENPlace the chicken thigh chunks, salt
(check ingredients list for the amount), cracked black pepper (check ingredients list for the amount), Chinese five spice, chilli flakes (if using) and the plain flour in a plastic bag. Shake to coat the chicken in the seasoning. DTIP: Chinese five spice has a strong flavour profile, feel free to add a little less spice mix. DTIP: Add as much or as little chilli flakes as you like depending on your taste preference.
4 COOK THE CHICKENHeat a large frying pan or wok over a
medium-high heat. Once hot, add the sesame seeds and toast for 3-4 minutes, stirring occasionally, until golden. Remove and set aside in a small bowl. Return the pan to the heat with a good drizzle of olive oil. Once hot, add the chicken thigh to the pan and cook for 6-7 minutes, or until browned and cooked through. Set aside on a plate. DTIP: The chicken is cooked when it is no longer pink in the middle!
5 MAKE IT SAUCYWhile the chicken is cooking, combine
the soy sauce, honey and warm water (for the sauce) in a second small bowl. Return the frying pan to a high heat and add a drizzle of olive oil. Cook the red capsicum for 2 minutes, or until softened. Add the sugar snap peas and honey-soy mixture to the pan and cook for a further 2 minutes, or until tender.
6 SERVE UP Divide the Jasmine rice between plates
and top with the honey-soy veggies and the Chinese salt and pepper chicken. Sprinkle over the spring onion and the toasted sesame seeds.
ENJOY!
2 | 4 PEOPLE-
INGREDIENTS2P 4P
olive oil* refer to method
refer to method
Jasmine rice 1 packet(3/4 cup)
2 packets(11/2 cups)
water* (for the rice) 11/4 cups 21/2 cupschicken thigh 1 packet 1 packetred capsicum 1 2sugar snap peas 1 bag 1 bagspring onion 1 bunch 1 bunchsalt* 3/4 tsp 11/2 tspcracked black pepper* 1 tsp 2 tsp
Chinese five spice 1 sachet(2 tsp)
2 sachets(1 tbs)
chilli flakes (optional) pinch pinchplain flour* 2 tbs 4 tbssesame seeds 1 sachet 2 sachetssoy sauce* 2 tbs 4 tbshoney* 2 tbs 4 tbswarm water* (for the sauce) 11/2 tbs 3 tbs
Pantry Items
NUTRITION PER SERVING PER 100G
Energy (kJ) 3510kJ (839Cal) 561kJ (134Cal)Protein (g) 44.5g 7.1gFat, total (g) 31.5g 5.0g- saturated (g) 6.5g 1.0gCarbohydrate (g) 92.1g 14.7g- sugars (g) 22.0g 3.5gSodium (g) 2230mg 356mg
For allergens and ingredient information, visit HelloFresh.com.au/foodinfo
BEFORE YOU-
START
