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.
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.
long red chilli
Thai seven spice blend(ContainsSulphites)
sweet chilli sauce
water (for the rice)
salt (for the rice)
salt (for the chicken)
water (for the veggies)
soy sauce(ContainsGluten, Soy)
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!
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).
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).
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.
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.
Divide the garlic-ginger rice between bowls. Top with the seven-spice chicken and veggies. Garnish with the chilli (if using).