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Sweet Chilli Glazed Chicken Thighs

Sweet Chilli Glazed Chicken Thighs

with Garlic-Ginger Rice & Stir-Fried Veggies

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Every bite of this tasty meal is infused with flavour, from the steamed rice with garlic and ginger to the zesty stir-fried veggies and baked chicken with a sweet chilli glaze. Dive into a bowl of delicious delights!

Allergens:MilkGlutenPeanuts

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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

2 knob

ginger

2 packet

basmati rice

1 packet

chicken thigh

1 tub

sweet chilli sauce

2 unit

carrot

1 unit

capsicum

2 bunch

Asian greens

1 unit

lemon

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

1 tsp

salt

2 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat21.6 g
of which saturates8.7 g
Carbohydrate81.2 g
of which sugars16.6 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium920 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Finely grate the ginger and garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and 1/2 tsp salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, combine the plain flour, remaining 1/2 tsp salt, a pinch of pepper and the chicken thigh in a medium bowl. Toss to coat. In a large frying pan, heat a generous drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper.

TIP: If your pan is getting crowded, cook in batches for best results. Add more oil if needed to prevent sticking.

3

Spread the sweet chilli sauce over the chicken thighs using the back of a spoon and bake until cooked through, 8-12 minutes (depending on the size of the fillet).

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

4

While the chicken is baking, thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. Cut the lemon in half.

5

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and capsicum and cook, tossing occasionally, until softened, 4-5 minutes. Reduce the heat to medium, add the Asian greens and remaining garlic and cook until fragrant and wilted, 2 minutes. Season with a pinch of salt and pepper and stir through a generous squeeze of lemon juice.

6

Thickly slice the chicken. Divide the garlic-ginger rice, stir-fried veggies and sweet chilli chicken between plates. Spoon over any juices from the baking tray and sprinkle with the crushed peanuts.