Double Sticky Sweet & Sour Tamarind Chicken

Name: Double Sticky Sweet & Sour Tamarind Chicken with Garlic Rice & Asian Greens
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Garlic; 1 packet Jasmine rice; 1 Capsicum; 640 g Chicken Thigh; 1 packet Sweet Chilli Sauce; 1 packet Crispy Shallots; 1 Asian Greens; 1 packet Soy Sauce Mix; 1 Fresh Chilli; 1 packet Tamarind Paste; 1 packet Sweet Soy Seasoning

with Garlic Rice & Asian Greens

Get up to $175 off

A saucy chicken and rice duo needs an extra large bowl because more is more for this meal! With a sweet and sour tamarind sauce, you’re going to need an A-team of veggies and juicy chicken to match it. Fluffy garlic-infused rice can help fill up the bowl and soak up all that sauce.

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Jasmine rice

Capsicum

640 g

Chicken Thigh

1 packet

Sweet Chilli Sauce

1 packet

Crispy Shallots

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

Fresh Chilli

1 packet

Tamarind Paste

(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew. )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories651 kcal

Energy (kJ)2720 kJ

Fat28.4 g

of which saturates9.3 g

Carbohydrate48.7 g

of which sugars16.2 g

Dietary Fibre4.2 g

Protein63.1 g

Sodium1370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice fresh chilli (if using). Trim green beans. Roughly chop Asian greens. • Cut chicken thigh into bite-sized chunks. • In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season. • Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). • Meanwhile, in a small bowl, combine soy sauce mix, tamarind paste (see ingredients), sweet chilli sauce and the brown sugar.

• Reduce the heat to medium-low, then add tamarind sauce mixture and cook until slightly reduced, 1-2 minutes.

• Divide garlic rice and veggies between bowls. • Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!