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Sticky Sweet Chilli Chicken Thighs

Sticky Sweet Chilli Chicken Thighs

with Roast Pumpkin & Garlic Veggies

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Enjoy!

Tags:Low Calorie
Allergens:GlutenSoySesame

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

peeled pumpkin

2 knob

ginger

1 unit

lemon

1 packet

sweet chilli sauce

1 packet

chicken thighs

1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

2 clove

garlic

2 unit

carrot

1 bunch

Asian greens

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1780 kJ
Fat17.5 g
of which saturates3.7 g
Carbohydrate28.5 g
of which sugars23.9 g
Protein34.8 g
Sodium703 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

2

While the pumpkin is roasting, grate the ginger (unpeeled). Zest the lemon (see ingredients list) to get a generous pinch and slice into wedges. In a medium bowl, combine the sweet chilli sauce, honey, soy sauce, lemon zest, a squeeze of lemon juice, the water and 1/2 the ginger. Add the chicken thigh to the marinade and toss to coat. Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly.

TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: Cook the chicken in batches for the best results!

4

While the chicken is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

5

Heat a large frying pan over a high heat with a drizzle of olive oil. Add the carrot and cook, tossing, until tender, 6-8 minutes. Add the Asian greens, garlic and remaining ginger and cook until slightly wilted and fragrant, 1-2 minutes. Season with a pinch of salt.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

6

Thickly slice the chicken. Divide the roast pumpkin, garlic veggies and sticky sweet chilli chicken thighs between plates. Spoon the remaining sauce over the chicken and pumpkin, then sprinkle over the sesame seeds. Serve with any remaining lemon wedges.