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Sweet, Sticky Chicken

Sweet, Sticky Chicken

with Brown Rice & Green Beans

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This sticky chicken is finger lickin’ good fun and an absolute weeknight winner. It takes no time at all to whip up and the crafty combination of brown sugar, soy sauce and chilli will transform your tender chicken into sticky morsels bursting with flavour (watch those seeds if heat isn’t for you).

Allergens:SoyGlutenFish

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

brown rice

1 packet

free range chicken thighs

2

carrots

2 clove

garlic

1

long red chilli

1 bag

green beans

½

lemon

Not included in your delivery

6 cup

water

1 tbs

vegetable oil

⅔ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

⅔ cup

brown sugar

2 tsp

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2060 kJ
Fat17.3 g
of which saturates4.3 g
Carbohydrate42.4 g
of which sugars14 g
Dietary Fibre0 g
Protein38.5 g
Cholesterol0 mg
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Strainer
Saucepan
Pan with Lid
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the brown rice well. Cut the free range chicken thighs into 3 cm chunks, slice the carrots matchsticks, peel and crush the garlic, deseed and finely chop the long red chilli, trim the green beans and cut into thirds, and slice the lemon into wedges.

2

Place the brown rice and water into a medium saucepan and bring to the boil. Reduce to a medium-low heat and cover with a lid. Cook for 25-30 minutes or until the rice is tender. Drain.

3

Meanwhile, heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken thigh chunks and cook, turning, for 2-3 minutes or until browned. Add the carrot and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the long red chilli (add the seeds for more heat) and cook for 1 minute, or until fragrant. Add the salt-reduced soy sauce, stir to combine, season with black pepper and cover with a lid. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

4

Remove the lid, add the brown sugar and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes or until the sauce is thick and syrupy and the beans are tender. Stir through the fish sauce and remove from the heat.

5

To serve, divide the brown rice and chicken between serving plates. Serve with the lemon wedges.