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Thai-Style Sweet Chilli Chicken

Thai-Style Sweet Chilli Chicken

with Garlic Rice & Pickled Onion

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This meal comes alive with the fantastic flavours of sweet chilli and makrut lime, which work a treat with juicy chicken breast. Quick pickled onion and green veg add a pop of colour, while the coconut-infused rice brings everything together.

Allergens:GlutenMolluscs

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Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

lemongrass & makrut lime stir-fry paste

½

red onion

1

carrot

1 bag

baby spinach leaves

1 packet

chicken breast

1 tin

coconut milk

1 packet

basmati rice

1 packet

sweet chilli sauce

1 bag

Asian greens

Not included in your delivery

1

olive oil

¾ cup

water

¼ cup

rice wine vinegar (or white wine vinegar)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3313 kJ
Fat28.4 g
of which saturates15.3 g
Carbohydrate86.6 g
of which sugars20.8 g
Protein42 g
Sodium1589 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

In a medium saucepan, add the coconut milk, the water and a generous pinch of salt. 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. 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!

2

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the Asian greens. Thinly slice the red onion (see ingredients). Finely chop garlic. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the oyster sauce, sweet chilli sauce, lemongrass & makrut lime stir-fry paste and a dash of water.

3

In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to combine. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, until softened, 3-4 minutes. Add the Asian greens, baby spinach and garlic and cook until wilted, 1-2 minutes. Transfer to a bowl.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Reduce the heat to low, add the oyster sauce mixture and cook, stirring, 1-2 minutes. Return the veggies to the pan, tossing to coat.

6

Drain the pickled onion. Divide the coconut rice between bowls. Top with the sweet chilli chicken and veggies. Spoon over any sauce from the pan. Serve with the pickled onion.