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Thai Seven-Spice Chicken & Broccoli

Thai Seven-Spice Chicken & Broccoli

with Ginger-Coconut Rice

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This fragrant meal packs flavour in every bite. From the ginger-coconut rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway.

Allergens:MilkSulphitesGlutenSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

1 tin

coconut milk

1 packet

basmati rice

1 head

broccoli

1 unit

carrot

1 unit

long red chilli

1 packet

chicken thigh

1 sachet

Thai seven spice blend

(ContainsSulphites)

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt (for the chicken)

2 tbs

water (for the veggies)

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3668 kJ
Fat32.3 g
of which saturates18.2 g
Carbohydrate86.3 g
of which sugars18.5 g
Dietary Fibre0 g
Protein49 g
Cholesterol0 mg
Sodium1472 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!

2

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled). Thinly slice the long red chilli (if using).

3

Cut the chicken thigh into 2cm chunks. In a large bowl, combine the chicken, Thai seven spice blend, plain flour and salt (for the chicken).

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing often, until browned and cooked through, 3-4 minutes. Transfer to a plate.

5

Return the frying pan to a medium-high heat. Add the broccoli, carrot and then the water (for the veggies) and cook, tossing often, until just tender, 6-7 minutes. In the last minute of cook time, add the sweet chilli sauce and soy sauce to the pan and toss to coat.

6

Divide the garlic-ginger rice between bowls. Top with the seven-spice chicken and veggies. Garnish with the chilli (if using).