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.
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.
Southeast Asian Spice Blend(May be present Gluten)
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
sweet chilli sauce
plain flour (or gluten-free plain flour)(ContainsGluten)
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.