HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Glazed Chicken
Sichuan-Glazed Chicken

Sichuan-Glazed Chicken

with Garlic Rice & Roasted Cashews

Read more

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!

Allergens:MilkGlutenSoySesameTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob


1 unit


1 packet

Asian greens

1 bunch


½ unit

long green chilli

1 packet

chicken thigh

1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3230 kJ
Fat29.6 g
of which saturates9.6 g
Carbohydrate81.8 g
of which sugars18 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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).