Sweet & Sticky Chicken
with Garlic-Ginger Rice & Veggie Stir-Fry
Brighten up your night with this bowl of delicious delights. Start with a bed of fluffy garlic-ginger rice, then load it up with zesty stir-fried veggies, baked chicken thighs in a sweet chilli glaze and a sprinkling of crushed peanuts.
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
2 clove
garlic
1 knob
ginger
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
Southeast Asian Spice Blend
1 packet
chicken thigh
1
carrot
1 head
broccoli
½
lime
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 tub
sweet chilli sauce
Not included in your delivery
1
olive oil
1 tbs
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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, combine the plain flour, Southeast Asian spice blend and the chicken thigh in a medium bowl. Season with pepper and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the chicken until golden, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to an oven tray lined with baking paper. TIP: Add more oil if necessary to prevent the chicken sticking to the pan.
Using the back of a spoon, spread the sweet chilli sauce over the chicken thigh and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Cut the lime into wedges.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot, broccoli and a splash of water and cook, tossing occasionally, until just softened, 5-6 minutes. Season with salt and pepper and stir through a generous squeeze of lime juice.
Slice the chicken. Divide the garlic-ginger rice, sweet and sticky chicken thighs and veggie stir-fry between plates. Spoon over any juices from the baking tray and sprinkle with the roasted peanuts.