Sticky Sweet & Sour Tamarind Chicken & Prawns

Name: Sticky Sweet & Sour Tamarind Chicken & Prawns with Garlic Rice & Asian Greens
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 Capsicum; 320 g Chicken Thigh; 1 packet Sweet Chilli Sauce; 2 Garlic; 1 Asian Greens; 1 packet Soy Sauce Mix; 1 Fresh Chilli; 1 packet Tamarind Paste; 1 packet Sweet Soy Seasoning; 200 g Peeled Prawns

with Garlic Rice & Asian Greens

Get up to $175 off

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.

Allergens:

Wheat

•Gluten

•Soy

•Crustaceans

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

Capsicum

320 g

Chicken Thigh

1 packet

Sweet Chilli Sauce

Garlic

Asian Greens

1 packet

Soy Sauce Mix

Fresh Chilli

1 packet

Tamarind Paste

1 packet

Sweet Soy Seasoning

200 g

Peeled Prawns

Nutrition Values

Calories536 kcal

Energy (kJ)2240 kJ

Fat16.2 g

of which saturates5.5 g

Carbohydrate48.9 g

of which sugars17.1 g

Dietary Fibre5.2 g

Protein48.2 g

Sodium1910 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

•Lid

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!