Our recipe creators have jammed in all the key elements to create a superbly tasty dish, with mild Sichuan garlic paste and soy sauce giving the chicken and veggies masses of flavour. We're not sure who the real hero is in this dish – you decide!
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
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.
Sichuan garlic paste(ContainsFish, Gluten, Sesame, Soy)
long red chilli
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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!
While the rice is cooking, finely grate the ginger. Thinly slice the capsicum. Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks.
Alternative Step 2 if you've received chicken breast: While the rice is cooking, finely grate the ginger. Thinly slice the capsicum. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks.
In a medium bowl, combine the ginger, the remaining garlic, and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until just tender, 3-4 minutes. Add the Asian greens and cooked chicken. Remove from the heat and add the Sichuan garlic paste and soy sauce. Toss to combine.
Roughly chop the coriander. Thinly slice the long red chilli (if using). Divide the garlic rice between plates and top with the Chinese Sichuan chicken and veggies. Sprinkle with the coriander and chilli.