Sticky Manila Grilled Chicken
with Fresh Mango Slaw and Buttery Garlic Rice- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken breasts • Mango • Jasmine rice • Roma tomato • Cucumber • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Rice vinegar (rice vinegar, sugar, salt) • Brown sugar • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Mini Cucumber
1 unit(s)
Mango
1 unit(s)
Tomato
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Ketchup
(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
tbsp
Unsalted Butter*
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- To a small pot, add brown sugar, half the soy sauce, remainig garlic salt and 1 tbsp (2 tbsp) butter. Cook over medium-low for 2-3 min, stirring often until butter melts and sugar dissolves.
- Remove from heat. Stir in ketchup and remainig vinegar.
- Pat chicken dry with paper towels.
- To a shallow dish, add chicken and half the marinade. Flip to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Halve tomato lengthwise. Cut into 1/4-inch thick half moon slices.
- To a large bowl, add mango, cucumber, tomato, remaining soy sauce and remaining vinegar. Swasin with slt and pepper. Toss to coat.
- Head out to the grill with chicken.
- Add chicken to the grill. Close lid and grill for 6-8 min per side until chicken is cooked through.**
- Fluff rice with a fork. Stir in half the crispy shallots and any pork resting juices.
- Thinly slice chicken.
- Divide rice, pork and mango salad between plates.
- Spoon remaining marinade over pork.
- Sprinkle crispy shallots overtop.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to season pork chops.Increase grill time to for 6-8 min per side.**
