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Thai Chicken and Sweet-Soy Stir-Fry

Thai Chicken and Sweet-Soy Stir-Fry

with Brown Rice & Green Beans

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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!

Allergens:SoyGlutenFish

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

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)

(ContainsSoy, Gluten)

⅓ cup

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2520 kJ
Fat14.9 g
of which saturates3.9 g
Carbohydrate70.4 g
of which sugars14.3 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium1550 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Chopping board
Knife
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

Divide the brown rice between plates and top with the sweet soy chicken and green beans. Serve the lemon wedges on the side.