Soy Glazed Chicken
with Asian Slaw and Sushi Rice
This Japanese inspired dish has the perfect mix of sweet and savoury and an umami-rich Japanese style glaze.
Cals 897 · Prot 59 · Carbs 103 · Fat 28
Family Friendly
30 min
This Japanese inspired dish has the perfect mix of sweet and savoury and an umami-rich Japanese style glaze.
Cals 897 · Prot 59 · Carbs 103 · Fat 28
Family Friendly
Ingredients
Chicken & glaze
Chicken breast
400 Grams
Corn starch
30 Grams
Salt
0.5 Tsp
Water
50 ML
Vegetable oil
1 Tbsp
Soy sauce
9*10*11*
20 ML
Sweet soy sauce
9*10*11*14*
15 ML
Asian slaw
Rice vinegar
15 ML
Mayonnaise
5*9*13*
50 Grams
Tahini
3*
20 Grams
Chilli jam
28 Grams
Large red chilli
1 Piece
Carrot
1 Piece
Sugar snap peas
150 Grams
Sushi rice
Sushi rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *5 Eggs, *13 Mustard, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3578 / 897 |
| Fats (g) | 28.3 |
| of which saturated (g) | 3.9 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 21.4 |
| Fibers (g) | 6.3 |
| Proteins (g) | 59.3 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep chicken
- Wrap the chicken breasts in cling film.
- Place them on a chopping board.
- Using a rolling pin, bash the chicken breasts until halved in thickness.
- Add the chicken to a large bowl.
- Reserve and set aside 1 tsp of the corn starch in a small bowl.
- Add the remaining corn starch to the chicken with a generous pinch of salt.
- Toss to coat.
- Set aside.
2 Boil rice
- Rinse the sushi rice in a sieve under cold water until the water runs clear.
- Add the sushi rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 15 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Let the sushi rice cool slightly.
Tip! The trick to perfect sushi rice is allowing it to steam dry in the pot after cooking.
3 Prep slaw
- Meanwhile, in a large bowl, combine the mayonnaise, rice vinegar, tahini and chilli jam with a generous pinch of salt.
- Set the slaw dressing aside.
- Finely chop the red chilli.
- Peel and grate the carrot.
- Trim and finely slice the sugar snap peas lengthwise.
- Add the carrot, red chilli (spicy!) and the sugar snap peas to the slaw dressing.
- Mix well. Set aside.
Tip! Sensitive to spice? Go easy on the red chilli.
4 Fry chicken
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the coated chicken breasts.
- Fry for 3-5 min on each side until golden and cooked through.
- Once cooked, transfer the chicken onto a plate.
- Wipe and reserve the pan.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
5 Make glaze
- Add the measured water, soy sauce and sweet soy sauce to the reserved corn starch.
- Mix until combined.
- Set the soy glaze aside.
- Return the pan to a medium heat.
- Once hot, add the soy glaze.
- Cook for 1 min or until thickened.
- Return the chicken to the pan.
- Toss to coat.
- Remove the pan from the heat.
6 Serve
- Serve the Soy Glazed Chicken with Asian Slaw and Sushi Rice.
- Drizzle any remaining soy glaze from the pan over the chicken.
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