Mild Thai Coconut Chicken

Name: Mild Thai Coconut Chicken with Asian Greens & Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 20 g butter; 1 packet jasmine rice; 1.25 cup water; 1 carrot; ½ lime; 1 packet chicken breast; ½ box Coconut Cream; 1 tbs soy sauce; 1 packet oyster sauce; 1 packet ginger paste; 2 clove garlic; 1 bunch Asian Greens; ½ tbs brown sugar

with Asian Greens & Garlic Rice

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With tender chicken, colourful veggies and an infusion of ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Soy

•Molluscs

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

carrot

lime

1 packet

chicken breast

½ box

Coconut Cream

1 packet

oyster sauce

(Contains: Molluscs; )

1 packet

ginger paste

2 clove

garlic

1 bunch

Asian Greens

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy; )

½ tbs

brown sugar

Nutrition Values

Energy (kJ)3624 kJ

Fat40 g

of which saturates30.7 g

Carbohydrate80.7 g

of which sugars13.6 g

Protein43.2 g

Sodium1403 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the 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 the water is absorbed, 10-15 minutes.

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

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. • Zest lime to get a pinch, then slice into wedges. Cut chicken breast into 2cm chunks.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until just softened, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut cream (see ingredients), lime zest, the brown sugar, soy sauce and oyster sauce and stir to combine.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Add Asian greens, then return the cooked chicken (plus any resting juices) to the pan and stir to combine. • Bring to a simmer and cook until veggies are tender, 2-3 minutes. Season to taste.