Quick Thai Coconut Chicken

Name: Quick Thai Coconut Chicken with Veggies & Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 bag green beans; 1 capsicum; 2 clove garlic; 1 packet chicken drumstick fillet; 1 packet ginger paste; 1 tin coconut milk; 1 packet oyster sauce; 2 tsp sugar; ½ long red chilli (optional); 1 packet crispy shallots

with Veggies & Jasmine Rice

Up to 180$ + Free Treats / Extras for Life

When you combine succulent chicken and colourful veggies with a ginger and garlic-laced coconut sauce, the result is a fragrant Thai-style creation that you'll want to make on repeat.

Tags:

Kid Friendly

Allergens:

Gluten

•Molluscs

•Wheat

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

carrot

1 bag

green beans

capsicum

2 clove

garlic

1 packet

chicken drumstick fillet

1 packet

ginger paste

1 tin

coconut milk

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

long red chilli (optional)

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

sugar

Nutritional Values

per serving

Energy (kJ)3407 kJ

Fat33.3 g

of which saturates17.9 g

Carbohydrate91.3 g

of which sugars19.9 g

Protein40.1 g

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, bring the water to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until 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!

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans, then slice into thirds. Roughly chop capsicum. Finely grate garlic. • Cut chicken drumstick fillet into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper, then transfer to a plate. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot and capsicum, tossing, until softened, 5 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through coconut milk, oyster sauce and sugar. Add green beans and chicken (plus any resting juices). Stir to combine, then bring to a simmer. Cook until veggies are tender, 3-4 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• Thinly slice long red chilli (if using). • Divide jasmine rice between bowls. Top with Thai coconut chicken and veggies. • Sprinkle with chilli and crispy shallots to serve.