Thai Chicken and Sweet-Soy Stir-Fry
with Brown Rice & Green Beans
This chicken is finger lickin’ good fun, and an absolute weeknight winner. It takes no time at all to whip up and the crafty combination of brown sugar, soy sauce and chilli (optional) will transform your tender chicken into sticky morsels bursting with flavour. Licking the plate clean is heartily encouraged!
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 packet
brown rice
1 packet
Free Range Chicken Thighs
2 unit
carrot
2 clove
garlic
1 unit
long red chilli
1 bag
green beans
1 unit
lemon
Not included in your delivery
6 cup
water
olive oil
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
⅓ cup
brown sugar
2 tsp
fish sauce
(Contains Fish;)
Nutritional Values
Utensils
Instructions
Rinse the brown rice well. Bring the rice and the water (check ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
While the rice is cooking, cut the free-range chicken thigh into 3 cm chunks. Peel and slice the carrot into matchsticks. Peel and crush the garlic. Deseed and finely chop the long red chilli (if using). TIP: Remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick. Trim the green beans and slice into thirds. Slice the lemon into wedges.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken chunks and cook, turning, for 2-3 minutes, or until browned.
Add the carrot to the pan with the chicken and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the long red chilli (if using) and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli. Add the soy sauce and stir to combine. Season with a pinch of pepper, cover with a lid (or foil) and reduce the heat to low. Simmer for 5 minutes, stirring occasionally
Remove the lid from the pan, add the brown sugar and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes, or until the beans are tender and the sauce reduces. Stir through the fish sauce and remove from the heat. TIP: Removing the lid from the pan allows some of the liquid to evaporate which makes for a more concentrated, thick, flavourful and delicious sauce.
Divide the brown rice between plates and top with the sweet soy chicken and green beans. Serve the lemon wedges on the side.
