Sichuan-Glazed Chicken
with Garlic Rice & Roasted Cashews
Our recipe creators have outdone themselves with this superbly tasty dish. Sichuan garlic paste and soy sauce give the chicken and veggies masses of flavour, while fluffy garlic rice is an ideal base. We aren’t sure who the real hero is in this dish – you decide!
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
Ingredients
3 clove
garlic
1 packet
basmati rice
1 knob
ginger
1 unit
carrot
1 packet
Asian Greens
1 bunch
coriander
½ unit
Fresh Chilli
1 packet
chicken thigh
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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 ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long green chilli (see ingredients list), if using. Cut the chicken thigh into 2cm chunks.
In a medium bowl, combine the ginger, remaining garlic, soy sauce and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until just tender, 2-3 minutes. Add the Asian greens, then reduce the heat to medium and simmer until wilted slightly, 2 minutes. Return the chicken to the pan and add the Sichuan garlic paste. Stir to coat and season to taste.
Divide the garlic rice between bowls and top with the Sichuan-glazed chicken and veggies. Sprinkle with the coriander, roasted cashews and chilli (if using).
