Mild Thai Coconut Chicken
with Jasmine Rice
When you combine tender chicken and colourful veggies with a ginger-garlic coconut sauce, the result is a mild and fragrant Thai-style creation that's sure to keep everyone satisfied.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 unit
carrot
1 bag
green beans
1 unit
capsicum
1 knob
ginger
2 clove
garlic
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 tin
coconut milk
½ unit
long red chilli
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
sugar
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Slice the capsicum into strips. Finely grate the ginger and garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken in batches, tossing, until browned, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Reduce the heat to medium. Add the oyster sauce, coconut milk and sugar, then stir to combine. Add the green beans, capsicum and the chicken (plus any resting juices), then stir to combine. Bring to a simmer and cook until the veggies are tender, 3-4 minutes. Season to taste.
While the coconut chicken is simmering, thinly slice the long red chilli (if using).
Divide the jasmine rice between bowls. Top with the mild Thai coconut chicken and sprinkle with chilli (if using) and crispy shallots.