HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet & Sticky Chicken
Sweet & Sticky Chicken

Sweet & Sticky Chicken

with Garlic-Ginger Rice & Veggie Stir-Fry

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Brighten up your night with this bowl of delicious delights. Start with a bed of fluffy garlic-ginger rice, then load it up with zesty stir-fried veggies, baked chicken thighs in a sweet chilli glaze and a sprinkling of crushed peanuts.

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 knob


1 packet

basmati rice

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

1 packet

chicken thigh



1 head




1 packet

roasted peanuts

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

1 tub

sweet chilli sauce

Not included in your delivery


olive oil

1 tbs



1.5 cup


¼ tsp


½ tbs

plain flour (or gluten-free plain flour)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3779 kJ
Fat36.4 g
of which saturates10.8 g
Carbohydrate84.8 g
of which sugars20 g
Dietary Fibre0 g
Protein51 g
Cholesterol0 mg
Sodium973 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the 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, Southeast Asian spice blend and the chicken thigh in a medium bowl. Season with pepper and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the chicken until golden, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to an oven tray lined with baking paper. TIP: Add more oil if necessary to prevent the chicken sticking to the pan.


Using the back of a spoon, spread the sweet chilli sauce over the chicken thigh and bake until cooked through, 8-12 minutes (depending on thickness). 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. Cut the broccoli into small florets, then roughly chop the stalk. Cut the lime into wedges.


Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot, broccoli and a splash of water and cook, tossing occasionally, until just softened, 5-6 minutes. Season with salt and pepper and stir through a generous squeeze of lime juice.


Slice the chicken. Divide the garlic-ginger rice, sweet and sticky chicken thighs and veggie stir-fry between plates. Spoon over any juices from the baking tray and sprinkle with the roasted peanuts.