Sticky Sweet & Sour Tamarind Chicken & Prawns
with Garlic Rice & Asian Greens
- Wheat
- Gluten
- Soy
- Crustaceans
- Fish
- Soy
- Gluten
- Almond
- Eggs
- Wheat
- Sesame
- Milk
- Cashew
- May contain traces of allergens
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.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1
Capsicum
320 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
2
Garlic
1
Courgette
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Fresh Chilli
1 packet
Tamarind Paste
(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
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 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Trim green beans. 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 green beans, 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 frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • 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), sweet chilli sauce and the brown sugar and soy sauce. TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce 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 and prawns. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!
