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Caramelised Chicken & Coconut Rice

Caramelised Chicken & Coconut Rice

with Tomato-Cucumber Salsa

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Ginger, honey and soy sauce combine into a sticky and sensational caramelised sauce on these moreish chicken thighs. Served with coconut rice and a zesty salsa, this meal comes together quickly for a tasty payoff!

Allergens:GlutenSoyPeanuts

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

coconut milk

1 packet

basmati rice

1 knob

ginger

1 packet

chicken thigh

1 bunch

mint

1

tomato

1

cucumber

1 bag

baby spinach leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

1.5 tbs

honey

1.5 tbs

soy sauce

(ContainsGluten, Soy)

½ tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3334 kJ
Fat30.8 g
of which saturates13.8 g
Carbohydrate78.1 g
of which sugars16.8 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium1058 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, combine the coconut milk, water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!

2

While the rice is cooking, finely grate the ginger. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, honey, soy sauce and the chicken. Toss to coat and set aside.

3

Pick and roughly chop the mint leaves. Roughly chop the tomato and cucumber.

4

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, pick up the chicken thigh pieces with tongs and allow the excess marinade to drip back into the bowl. Cook the chicken, tossing occasionally, until nicely browned and cooked through, 3-4 minutes. Add any remaining marinade to the pan and heat until bubbling, 30 seconds. Remove from the heat and stir through 1/2 the mint.

5

In a medium bowl, combine the tomato, cucumber, baby spinach leaves and the remaining mint. Add a drizzle of olive oil, white wine vinegar and season with salt and pepper. Toss to combine.

6

Divide the coconut rice between bowls and top with the caramelised chicken, tomato-cucumber salsa and roasted peanuts.