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Peanut Coconut Chicken & Veggies

Peanut Coconut Chicken & Veggies

with Jasmine Rice & Crispy Shallots

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Get to know our new sauce and we think you'll find a new dinner winner! With creamy coconut milk and rich peanut butter, it adds a mild and flavoursome touch to chicken and colourful veggies in this satisfying meal. Add steamed rice and a scatttering of crispy shallots for the full effect, and get ready for the compliments to start rolling in!

Allergens:PeanutsGlutenSoy

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

jasmine rice

2 clove

garlic

1 head

broccoli

2 unit

carrot

1 unit

red capsicum

1 bunch

Asian greens

1 bag

coriander

1 unit

lime

1 packet

chicken thigh

1 tin

coconut milk

1 tub

peanut butter

(ContainsPeanuts)

1 packet

crispy shallots

Not included in your delivery

olive oil

2.5 cup

water

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3680 kJ
Fat41.8 g
of which saturates18.4 g
Carbohydrate76.2 g
of which sugars11.5 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium798 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Chop the broccoli into small florets and roughly chop the stalks. Thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into 2cm chunks. Roughly chop the Asian greens. Roughly chop the coriander. Slice the lime in half. Cut the chicken thigh into 2cm chunks

3

Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/2 the chicken thigh to the pan and season with salt and pepper. Cook, tossing, until browned, 3-4 minutes. Transfer to a large bowl and repeat with the remaining chicken. TIP: The chicken will continue cooking in step 5!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and capsicum to the pan with a splash of water and cook, tossing, until softened, 6-7 minutes. Add the garlic and Asian greens and cook until wilted slightly, 1 minute. Transfer to the bowl with the chicken.

5

Return the frying pan to a medium-high heat. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until well combined, 2-3 minutes. Return the chicken and veggies to the pan and stir to combine. Simmer until the chicken is cooked through and the veggies are tender, 2-3 minutes. Add a squeeze of lime juice and stir to combine. Slice any remaining lime into wedges. TIP: Taste and add more lime juice if you like!

6

Divide the jasmine rice between bowls and top with the peanut coconut chicken and veggies. Garnish the adult portions with coriander and crispy shallots. Serve with any remaining lime wedges.