Sweet Chilli & Lemongrass Chicken
with Coconut Rice & Pickled Onion
This meal comes alive with the fantastic flavours of sweet chilli, lemongrass and ginger, which the juicy chicken thigh soaks up like a treat. Serve with fluffy coconut rice, plus a spoonful of pickled onion to cut the richness.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
½
onion
2 clove
garlic
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
1 bag
mixed leaves
Not included in your delivery
olive oil
¾ cup
water
¼ cup
rice wine vinegar (or white wine vinegar)
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, thinly slice onion (see ingredients). Combine the rice wine vinegar and a good pinch of sugar and salt in a small bowl. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover onion. Stir to combine, then set aside.
Meanwhile, thinly slice carrot and zucchini into half-moons. Finely chop garlic. Cut chicken thigh into 2cm chunks. In a medium bowl, combine oyster sauce, sweet chilli sauce, ginger lemongrass paste, the soy sauce and a dash of water.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until softened, 3-4 minutes. Add mixed leaves and garlic and cook until wilted, 1-2 minutes. Transfer to a bowl.
Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Reduce heat to low, add oyster sauce mixture and cook, stirring, until thickened slightly, 1-2 minutes. Return veggies to pan and cook, tossing to coat and heat through, 1 minute.
Drain pickled onion. Divide coconut rice between bowls. Top with sweet chilli and lemongrass chicken and veggies, spooning over any remaining sauce from the pan. Serve with pickled onion.