Asian-Style Sweet Black Bean Chicken
with Coconut Rice
This meal comes alive with the fantastic flavours of sweet chilli, makrut lime leaves and ginger, plus the richness of coconut rice. We’ve used chicken thigh here because it's extra-tasty and remains moist as it cooks.
Due to recent sourcing challenges, we've swapped baby corn for sweetcorn, which may look different to the picture. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
½ tin
sweetcorn
2 clove
garlic
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from heat and keep covered until the 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 carrot into half-moons. • Drain sweetcorn (see ingredients). • Finely chop garlic.
• Cut chicken thigh into 2cm chunks. Set aside. • In a medium bowl, combine oyster sauce, sweet chilli sauce, sweet black bean sauce, 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 corn, tossing, until softened, 3-4 minutes. • Add baby spinach leaves and garlic and cook until leaves are 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 (when no longer pink inside), 4-6 minutes. • Reduce heat to low, add black bean 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.
• Divide coconut rice between bowls. • Top with sweet black bean chicken and veggies, spooning over any remaining sauce from the pan. Enjoy!