Thai-Style Sweet Chilli Chicken Breast

Name: Thai-Style Sweet Chilli Chicken Breast with Coconut Rice & Pickled Onion
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 packet chicken breast; 1 packet oyster sauce; 1 packet sweet chilli sauce; 1 bag baby spinach leaves; 1 packet Ginger Lemongrass Paste; ½ tbs soy sauce; ½ tin sweetcorn; 1 tin coconut milk; ¾ cup water

with Coconut Rice & Pickled Onion

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This meal comes alive with the fantastic flavours of sweet chilli, makrut lime leaves and ginger, plus the richness of coconut rice. We’ve used chicken breast here because it's extra-tasty and remains moist as it cooks.

Unfortunately, this week's baby corn spears were in short supply, so we've replaced them with sweetcorn. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

2 clove

garlic

1 packet

chicken breast

1 packet

oyster sauce

1 packet

sweet chilli sauce

1 bag

baby spinach leaves

1 packet

Ginger Lemongrass Paste

½ tin

sweetcorn

1 tin

coconut milk

Not included in your delivery

olive oil

½ tbs

soy sauce

¾ cup

water

Nutritional Values

Energy (kJ)2787 kJ

Fat29 g

of which saturates17 g

Carbohydrate86.1 g

of which sugars18.7 g

Protein42.8 g

Sodium2246 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from 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 rice is cooking, thinly slice carrot into half-moons. • Drain sweetcorn (see ingredients). • Finely chop garlic.

• In a medium bowl, combine oyster sauce, sweet chilli sauce, ginger-lemongrass paste, the soy sauce and a dash of water. • Cut chicken breast into 2cm chunks.

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

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