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Easy Sweet Chilli Chicken Bowl

Easy Sweet Chilli Chicken Bowl

with Rapid Rice & Garlic Asian Veggies

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We've turned a popular favourite - sweet chilli chicken- into a easy and low-fuss meal everyone can happily devour in no time. In only four simple steps and using our rapid rice method, this colourful bowl beats any takeaway version.

Tags:QuickEasyQuick PrepKid FriendlyHigh Protein
Allergens:GlutenMolluscsSoy

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1

carrot

1

capsicum

1 bag

green beans

1

lime

1 packet

chicken tenderloins

1 packet

sweet chilli sauce

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 sachet

crispy shallots

½ tub

garlic paste

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2917 kJ
Fat9.3 g
of which saturates3.2 g
Carbohydrate97.5 g
of which sugars30.8 g
Protein50.8 g
Sodium2106 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. Drain and set aside. Meanwhile, slice the carrot into rounds. Thinly slice the capsicum into strips. Trim and half the green beans. Slice the lime into wedges.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum until tender, 4-5 minutes. Add the green beans and garlic paste (see ingredients) and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken tenderloins and Southeast Asian spice blend and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Add the sweet chilli sauce, oyster sauce, soy sauce and a generous squeeze of lime juice to the pan. Toss to combine and remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside

4

Divide the rice between bowls. Top with garlic Asian veggies and sweet chilli chicken. Pour over any remaining pan sauce. Sprinkle over the crispy shallots and serve with any remaining lime wedges.