Salt-Pepper Chicken & Asian Veggie Rice with Garlic Aioli & Coriander

A delicious and spicy salt-pepper chicken with Asian veggie rice, topped with garlic aioli and fresh coriander. Quick to prepare and full of flavor.

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Step 1

Boil the kettle and half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt. Cook uncovered over high heat until tender, about 12-14 minutes. Drain, rinse with warm water, and set aside. Cover to keep warm.

Step 2

In a medium bowl, combine crushed peppercorns, Southeast Asian spice blend, plain flour, and salt. Add diced chicken and toss to coat.

Step 3

Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. When the oil is hot, pick up chicken using tongs and shake off any excess flour. Cook chicken, tossing occasionally, until browned and cooked through, about 5-6 minutes.

Step 4

Add cooked rice to the bowl of veggies, along with soy sauce mix and a squeeze of lemon juice. Stir to combine.

Step 5

Thinly slice carrot into half-moons. Drain the sweetcorn. Crush black peppercorns with a mortar and pestle or in their sachet using a rolling pin.

Step 6

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and sweetcorn until lightly browned, about 4-5 minutes.

Step 7

Add garlic paste and cook until fragrant, about 1 minute. Transfer to a large bowl.

Step 8

Divide Asian veggie rice between bowls. Top with salt-pepper chicken and drizzle with garlic aioli. Tear over coriander and serve with remaining lemon wedges.