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Thai Recipes
Thai-Spiced Chicken & Broccoli

Thai-Spiced Chicken & Broccoli

with Ginger Coconut Rice

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3.5 / 4 Ratingout of 3094 ratings
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This fragrant meal packs flavour in every mouthful. From the creamy coconut rice to the lightly spiced Thai chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway.

Allergens:GlutenSoyaMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob

ginger

1 tin

coconut milk

1 packet

basmati rice

1 head

broccoli

1 unit

carrot

1 unit

long red chilli

1 packet

chicken thighs

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 tub

sweet chilli sauce

Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt (for the chicken)

2 tsp

soy sauce

(ContainsGluten, Soya)

20 g

butter

(ContainsMilk)

2 tbs

water (for the veggies)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3710 kJ
Fat36.1 g
of which saturates19.4 g
Carbohydrate84 g
of which sugars16.5 g
Protein47.5 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the coconut rice
Cook the coconut rice
1

Finely grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!

Get prepped
Get prepped
2

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled). Thinly slice the long red chilli (if using).

Season the chicken
Season the chicken
3

Cut the chicken thigh into 2cm chunks. In a large bowl, combine the chicken, Thai seven spice blend, plain flour and salt (for the chicken).

cook the chicken
cook the chicken
4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing often, until browned and cooked through, 3-4 minutes. Transfer to a plate.

Cook the veggies
Cook the veggies
5

Return the frying pan to a medium-high heat. Add the broccoli, carrot and water (for the veggies) and cook, tossing often, until just tender, 6-7 minutes. In the last minute of cooking time, add the sweet chilli sauce and soy sauce and toss the veggies to coat.

Serve up
Serve up
6

Divide the ginger coconut rice between bowls. Top with the Thai-spiced chicken and veggies. Sprinkle with the chilli (if using).