This chicken is finger lickin’ good fun and an absolute weeknight winner. It takes no time at all to whip up the crafty combination of brown sugar, fish sauce and chilli (optional) will transform your tender chicken into sticky morsels bursting with flavour (watch those seeds if heat isn’t for you). Licking the plate clean is heartily encouraged!
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.
/ Serving 4 people
/ Serving 4 people
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Rinse the brown rice well. Bring the rice and the water (check ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
While the rice is cooking, cut the chicken thigh into 3 cm chunks. Slice the carrot (unpeeled) into matchsticks. Peel and crush the garlic. Deseed and finely chop the long red chilli (if using). Tip: Remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! Slice the red capsicum into 1 cm strips. Trim the green beans and slice into thirds. Slice the lemon into wedges.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken chunks and cook, turning, for 2-3 minutes, or until browned.
Add the carrot to the pan with the chicken and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the long red chilli (if using) and cook for 1 minute, or until fragrant. Tip: Some like it hot but if you don't, just hold back on the chilli. Add the soy sauce and stir to combine. Season with a pinch of pepper, cover with a lid (or foil) and reduce the heat to low. Simmer for 5 minutes, stirring occasionally.
Remove the lid from the pan, add the brown sugar, red capsicum and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes, or until the beans are tender and the sauce reduces slightly. Stir through the fish sauce and remove from the heat. TIP: Removing the lid from the pan allows some of the liquid to evaporate which makes for a more concentrated, thick, flavourful sauce.
Divide the brown rice between plates and top with the sweet soy chicken and veggie stir-fry. Serve the lemon wedges on the side.