Brighten up your night with this bowl of delicious delights. Start with a bed of rich garlic and zingy ginger-laced rice, then load it up with zesty veggies, and let's not forget the MVP: juicy chicken thighs, which finish cooking in the oven before being slathered with a sweet chilli and oyster sauce glaze.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
oyster sauce(ContainsGluten, Molluscs)
sweet chilli sauce
Southeast Asian Spice Blend(May be present Gluten)
shredded cabbage mix
rice wine vinegar
Preheat the oven to 240°C/220°C. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. 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 Southeast Asian spice blend, a drizzle of olive oil and a pinch of pepper in a medium bowl. Add the chicken thigh, turning to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to a lined oven tray. Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, thinly slice the carrot into half-moons. Trim and halve the green beans. Cut the lime into wedges.
Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. Stir-fry the carrot and green beans with a splash of water until just tender, 3-4 minutes. Add the shredded cabbage mix and cook until softened, 1-2 minutes. Stir through a generous squeeze of lime juice. Season to taste, then transfer to a bowl. Cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the oyster sauce, sweet chilli sauce, and a splash of rice wine vinegar and water. Cook, stirring, until heated through, 2-3 minutes. Remove the pan from the heat. Add the baked chicken, turning to coat.
Slice the sweet and sticky chicken. Divide the garlic-ginger rice between plates. Top with the chicken and lime-sautéed veg. Spoon over any extra sauce from the pan and serve with any remaining lime wedges.