Sticky Sweet & Sour Tamarind Chicken
with Garlic Rice & Asian Greens
A saucy chicken and rice duo needs an extra large bowl because more is more for this meal! With a sweet and sour tamarind sauce you’re going to need an A-team of veggies and juicy chicken to match it. Fluffy garlic-infused rice can help fill up the bowl and soak up all that sauce.
This recipe is under 650kcal per serving.
We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
baby broccoli
1 packet
Asian Greens
½
fresh chilli (optional)
1 packet
chicken thigh
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
½ packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Roughly chop Asian greens. • Thinly slice fresh chilli (if using). • Cut chicken thigh into bite-sized chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing, until tender, 4-7 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season to taste. • Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Meanwhile, in a small bowl, combine tamarind paste (see ingredients), soy sauce mix, sweet chilli sauce and the brown sugar.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce the heat to medium-low, then add tamarind sauce mixture to chicken and cook until slightly reduced, 1-2 minutes.
• Divide garlic rice and Asian greens between bowls. Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!