Honey Garlic Chilli Chicken with Asian Slaw and Jasmine Rice

Honey Garlic Chilli Chicken with Asian Slaw and Jasmine Rice

  • 30 min
  • 559 calories

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


  • 2 Chicken Breast 2 Chicken Breast
  • 3⁄4 Cup Jasmine Rice 34 Cup Jasmine Rice
  • 1 Carrot 1 Carrot
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1⁄8 Red Cabbage 18 Red Cabbage
  • 2 Garlic Clove 2 Garlic Clove
  • 1 Ginger 1 Ginger
  • 4 Tbsp Honey & Soy (GF) 4 Tbsp Honey & Soy (GF)
  • 2 Tbsp Apple Cider Vinegar 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Gluten Free Plain Flour 2 Tbsp Gluten Free Plain Flour
  • 1 Red chilli 1 Red chilli
  • 1⁄2 Small Bunch Mint 12 Small Bunch Mint
  • 3 Gram Sugar 3 Gram Sugar

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Step-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

Step 1

1 Cook Rice

In a pot, bring 112 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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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