Thai-Style Sweet Chilli Chicken
with Garlic Rice & Pickled Onion
This meal comes alive with the fantastic flavours of sweet chilli, ginger and lemongrass, which work a treat with juicy chicken breast. Baby corn spears and baby spinach add a pop of colour, while the coconut-infused rice brings everything together.
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
2 clove
garlic
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1
carrot
1 bag
Asian greens
1 packet
chicken breast
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
coconut milk
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
½ tin
baby corn spears
Not included in your delivery
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 rice is cooking, thinly slice carrot into half-moons. • Drain baby corn spears (see ingredients). • Finely chop garlic. • Roughly chop Asian greens.
• Cut chicken breast into 2cm chunks. • In a medium bowl, combine oyster sauce, sweet chilli sauce, lemongrass & makrut lime stir-fry 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 baby corn spears, tossing, until softened, 3-4 minutes. • Add Asian greens 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. Cook the chicken, tossing, until browned and cooked through, 5-6 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.
• Divide coconut rice between bowls. Top with sweet chilli chicken and veggies, spooning over any remaining sauce from the pan. Enjoy!