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, it's going to have you licking the bowl clean!
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.
Thai seven spice blend(ContainsSulphites)
sweet chilli sauce
long red chilli
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, roughly chop the Asian greens. Thinly slice the carrot (unpeeled).
Cut the chicken thigh into 2cm chunks. In a large bowl, combine Thai seven spice blend, plain flour and salt (for the chicken). Add the chicken and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Add the Asian greens, carrot and water (for the veggies) and cook, tossing, until just tender, 6-7 minutes. In the last minute of cooking time, add the sweet chilli sauce and soy sauce to the pan and toss to coat.
Thinly slice the long red chilli (if using). Divide the ginger-coconut rice between bowls. Top with the Thai seven-spice chicken and veggies. Sprinkle with the chilli.