Sweet & Sticky Chicken Thighs
with Garlic-Ginger Rice & Veggie Stir-Fry
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.
Ingredients
2 clove
garlic
1 knob
ginger
1 packet
basmati rice
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 Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
2 tsp
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
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.
