Thai-Spiced Chicken & Veggie Stir-Fry
with Coconut Rice & Peanuts
Thanks to a medley of sweet chilli, ginger and lemongrass, and our Thai stir-fry spice blend, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around. Don't forget the roasted peanut garnish, for extra crunch and nuttiness.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. 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 stalk
celery
1
carrot
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
1 packet
chicken tenderloins
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
1
olive oil
¾ cup
water
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
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 from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice celery and cut into thirds. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger lemongrass paste, the soy sauce and a splash of water. Set aside. • Cut chicken tenderloins into 1cm strips.
• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add chicken, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside!
• Return frying pan to medium-high heat. • Cook celery and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return pork to pan and toss until coated and heated through. Remove pan from heat.
• Divide coconut rice between bowls. • Top with Thai-spiced pork and veggie stir-fry. • Sprinkle with roasted peanuts to serve. Enjoy!