HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Glazed Chicken Thighs
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!


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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove


2 knob


2 packet

basmati rice

1 packet

chicken thigh

1 tub

sweet chilli sauce

2 unit


1 unit


2 bunch

Asian greens

1 unit


1 packet

crushed peanuts

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

Not included in your delivery

olive oil

40 g



3 cup


1 tsp


2 tbs

plain flour

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
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.


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.