Honey Garlic Chilli Chicken with Asian Slaw and Jasmine Rice
This flavoursome and vibrant dish combines sweet, spicy and savoury elements with a refreshing crunchy slaw. Cooked chicken breasts are coated in a umami sauce of ginger, garlic, chilli, honey and soy. Which pairs perfectly with a fresh, crunchy Asian slaw of cabbage, mint, carrot and cucumber.
Number of servings
Ingredients
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2 Chicken Breast
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3⁄4 Cup Jasmine Rice
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1 Carrot
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1 Lebanese Cucumber
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1⁄8 Red Cabbage
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2 Garlic Clove
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1 Ginger
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4 Tbsp Honey & Soy (GF)
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2 Tbsp Apple Cider Vinegar
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2 Tbsp Gluten Free Plain Flour
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1 Red chilli
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1⁄2 Small Bunch Mint
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3 Gram Sugar
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frying Pan
Small Pot
1 Cook Rice
In a pot, bring 11⁄2 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.
2 Prepare Ingredients
Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.
3 Make Salad & Dressing
Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.
4 Cook Chicken
Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.
Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
5 Make Sauce
To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey & soy, apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.
6 You Plate It!
Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!
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