Thai-Style Sweet Chilli Chicken
with Veggies & 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.
Unfortunately, this week's baby corn spears were in short supply, so we've replaced them with sweetcorn. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Ginger Lemongrass Paste
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
¾ cup
water
Nutritional Values
Utensils
Instructions
• 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 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 sweetcorn (see ingredients). • Finely chop garlic.
• Cut chicken thigh into 2cm chunks. Set aside • In a medium bowl, combine oyster sauce, sweet chilli sauce, gingerlemongrass 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 sweetcorn, tossing, until softened, 3-4 minutes. • Add baby spinach 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide coconut rice between bowls. • Top with sweet chilli chicken and veggies, spooning over any remaining sauce from the pan. Enjoy!