Thai-Style Sweet Chilli Chicken
with Coconut Rice & Pickled Onion
This meal comes alive with the fantastic flavours of sweet chilli and makrut lime, plus the richness of coconut rice. We’ve used chicken thigh here because it's extra-tasty and remains moist as it cooks.
Always refer to the product label for the most accurate ingredient and allergen information.
1 tin
coconut milk
1 packet
jasmine rice
2 clove
garlic
1 tub
sweet chilli sauce
½
red onion
1
carrot
1 bag
green beans
1 bunch
mint
1 bag
baby spinach leaves
1 packet
chicken thighs
1 packet
oyster sauce
(ContainsGluten, Molluscs)1 tub
lemongrass & makrut lime stir-fry paste
Not included in your delivery
olive oil
¼ tsp
salt
1 pinch
sugar
1 cup
water (for the rice)
¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the sauce)
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 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!
While the rice is cooking, finely grate the garlic. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the garlic, oyster sauce, sweet chilli sauce, lemongrass & makrut lime stir-fry paste and the water (for the sauce).
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to combine. Set aside until serving.
Thinly slice the carrot into half-moons. Trim and halve the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the chicken to the pan, allowing the excess marinade to drip back into the bowl. Cook, tossing, until browned and cooked through, 4-6 minutes. Bring the heat to low, then add the oyster sauce mixture to the chicken and cook, 3-4 minutes. Return the veggies to the pan and toss to coat.
Pick and thinly slice the mint. Drain the pickled onion. Divide the coconut rice between bowls and top with the sweet chilli chicken and veggies. Spoon over any sauce from the pan and garnish with the pickled onion and mint.