HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Chicken & Roast Pumpkin Wedges
Sweet Chilli Chicken & Roast Pumpkin Wedges

Sweet Chilli Chicken & Roast Pumpkin Wedges

with Garlic Veggies

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Get ready for a plate full of deliciousness! This sticky-sweet delight uses sesame seeds, soy sauce, honey and sweet chilli sauce to top a flavourful mix of tender chicken thighs and garlic-infused veggies for a hearty and crave-worthy dinner.

Tags:Under 650kcal

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin

1 knob




1 packet

sweet chilli sauce

1 packet

chicken thigh

½ sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 clove




1 head


Not included in your delivery

Olive Oil

1 tbs


1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2318 kJ
Fat17.8 g
of which saturates3.8 g
Carbohydrate41 g
of which sugars35 g
Protein48 g
Sodium761 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Peel the pumpkin skin if you prefer!


While the pumpkin is roasting, grate the ginger (unpeeled). Zest the lime to get a generous pinch, then cut into wedges. In a medium bowl, combine the sweet chilli sauce, honey, soy sauce, lime zest, a squeeze of lime juice, the water and 1/2 the ginger. Add the chicken thigh and toss to coat. Heat a medium frying pan over a medium- high heat. Add the sesame seeds (see ingredients) and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise‚ this adds to the flavour!


While the chicken is cooking, finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk.


Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the carrot and broccoli, tossing, until tender, 6-8 minutes. Add the garlic and remaining ginger and cook until fragrant, 1 minute. Season to taste. TIP: Add a good dash of water to the pan to help speed up the cooking process.


Slice the sweet chilli chicken. Divide the roast pumpkin, garlic veggies and chicken between plates. Spoon the remaining sauce over the chicken and pumpkin, then sprinkle over the sesame seeds. Serve with any remaining lime wedges.