Sweet, Sticky Chicken
with Brown Rice & Green Beans
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).
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 5 people
/ 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)
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.
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.
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.
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.
To serve, divide the brown rice and chicken between serving plates. Serve with the lemon wedges.