You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken and fresh veggies, you’ll be racing to finish the bowl! Sticky kecap manis finishes off a perfect Asian dish that’s here to spice up your mid-week routine.
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.
free range chicken thighs
long red chilli
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
kecap manis(ContainsGluten, Soy, Sulphites)
sesame seeds(ContainsSesameMay be present Milk, Peanuts, Soy, Tree Nuts, Gluten)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
Rinse the Jasmine rice well. Add the water (1.25 cups for 2 people/ 2.5 cups for 4 people) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water has absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!
Chop the free-range chicken thigh into 2 cm chunks. Finely slice the red onion. Slice the carrot (unpeeled) into 1 cm discs. TIP: Keep the skin on the carrot to retain its nutrients! Trim the ends of the snow peas. Peel and crush the garlic. Peel and finely grate the ginger. Finely slice the long red chilli (if using).
Heat a large wok or frying pan over a medium-high heat. Add the roasted cashews and cook, stirring, for 3-4 minutes, or until toasted. Set aside. Return the pan to a high heat, add a drizzle of olive oil and the chicken and cook, stirring, for 5-6 minutes, or until browned and cooked through. Set aside on a plate. TIP: If the chicken doesn't fit in a single layer in the pan, cook it in batches to keep from overcrowding and stop it from stewing.
Return the large pan to a high heat and add another drizzle of olive oil (if needed). Add the red onion, carrot and snow peas and cook, stirring, for 3 minutes, or until the onion has softened. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant.
Return the chicken to the pan with the veggies and add the kecap manis, fish sauce and soy sauce. Stir-fry for 1 minute, remove the pan from the heat and stir through the water (1/2 cup for 2 people/ 1 cup for 4 people).
Divide the rice and Thai chicken stir-fry between bowls. Drizzle over any excess sauce from the pan and top with the long red chilli (if using), toasted cashews and sesame seeds. TIP: Some like it hot but if you don’t, just hold back on the chilli.