Mild Thai Coconut Chicken

Name: Mild Thai Coconut Chicken with Asian Greens & Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine rice; 320 g Chicken Breast; 1 Lime; 1 packet Ginger Paste; 1 Carrot; 1 packet Oyster Sauce; 1 Asian Greens; 1 packet Coconut Cream

with Asian Greens & Garlic Rice

Get up to $175 off

Allergens:

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

320 g

Chicken Breast

Lime

1 packet

Ginger Paste

Carrot

1 packet

Oyster Sauce

(Contains: Molluscs; )

Asian Greens

1 packet

Coconut Cream

Nutrition Values

Calories426 kcal

Energy (kJ)1780 kJ

Fat4.1 g

of which saturates1 g

Carbohydrate51.7 g

of which sugars6.7 g

Dietary Fibre5.6 g

Protein42.2 g

Sodium1080 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 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!

Custom Recipe: If you've swapped to chicken breast, cut chicken into 2cm chunks.

Custom Recipe: Cook chicken breast in the same way as above.

• 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, lime zest, the brown sugar, soy sauce and oyster sauce and stir to combine.

• 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.

• Divide garlic rice between bowls. Top with mild Thai coconut chicken. • Serve with lime wedges. Enjoy!