Our recipe creators have jammed in all the key elements to create a superbly tasty dish... the hoisin sauce becomes gloriously caramelised to marry perfectly with the big white cloud of coconutty creamy rice. We aren’t sure who is the real hero in this dish – you decide!
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
soy sauce(ContainsGluten, Soy)
In a medium saucepan, bring the coconut milk, water and salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender and the liquid has absorbed.
While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long green chilli (if using). Cut the chicken thigh into 2cm chunks. TIP: Green chillies can be hotter than red ones – deseed the chilli for less heat!
In a medium bowl, combine the ginger, garlic, soy sauce, honey and 2 tbs olive oil. Add the chicken thigh chunks and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook for 2-3 minutes, or until just tender. Add the Asian greens and hoisin sauce. Reduce the heat to medium and simmer for 2 minutes, or until tender. Return the chicken to the pan and stir to coat. Season to taste with salt and pepper.
Divide the coconut rice between bowls and top with the Chinese hoisin-glazed chicken. Sprinkle with the coriander and the long green chilli (if using).
TIP: For kids, follow our serving suggestion in the main photo!