Sweet & Sticky Chicken Thighs

Name: Sweet & Sticky Chicken Thighs with Garlic-Ginger Rice & Veggie Stir-Fry
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 1 knob ginger; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 2 tsp plain flour; 1 sachet Southeast Asian Spice Blend; 1 packet chicken thigh; 1 packet sweet chilli sauce; 1 unit carrot; bag snow peas; ½ unit lemon; 1 packet crushed peanuts

with Garlic-Ginger Rice & Veggie Stir-Fry

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Milk

•Gluten

•Wheat

•Peanuts

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 knob

ginger

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

Southeast Asian Spice Blend

1 packet

chicken thigh

1 packet

sweet chilli sauce

1 unit

carrot

bag

snow peas

½ unit

lemon

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

2 tsp

plain flour

(Contains: Gluten, Wheat;)

Nutritional Values

per serving

Energy (kJ)3714 kJ

Fat36.1 g

of which saturates10.9 g

Carbohydrate88.1 g

of which sugars21.6 g

Protein45.8 g

Sodium935 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Preheat the oven to 240°C/220°C. Finely chop the garlic (or use a garlic press). 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 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, a pinch of pepper and the chicken thigh in a medium bowl. Toss to coat. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper. TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

Spread the sweet chilli sauce over the chicken using the back of a spoon and bake until cooked through, 8-12 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside.

While the chicken is baking, thinly slice the carrots (unpeeled) into half-moons. Trim and halve the snow peas. Cut the lemon (see ingredients list) into wedges.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and cook, tossing occasionally, until softened, 3-4 minutes. Reduce the heat to medium, add the snow peas and cook until tender, 1 minute. Season with a pinch of salt and pepper and stir through a generous squeeze of lemon juice.

Thickly slice the chicken. Divide the garlicginger rice, sweet chilli chicken and veggie stir-fry between plates. Spoon over any juices from the baking tray and sprinkle with the crushed peanuts.