Sweet Chilli Chicken, Tofu & Coconut Rice
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Sweet Chilli Chicken, Tofu & Coconut Rice

Sweet Chilli Chicken, Tofu & Coconut Rice

with Veggies & Spring Onion

You’ll be off to visit your happy place when you get a taste of this dish. Sweet with a touch of spice, that’s how we’re cooking up the tofu tonight, with a deliciously decadent sweet chilli sauce. For even more flavour, we’ve upgraded to sticky coconut rice for the ultimate pairing.

This recipe is under 650kcal per serving.

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Over 30g protein
Calorie Smart

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

Total Time40 minutes
Cooking Time


Serving amount

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Asian Greens



1 stalk


½ packet

firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

2 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 sachet

sweet chilli sauce

1 packet



Spring Onion

1 packet

chicken breast

Not included in your delivery

olive oil

½ cup


1 tbs

plain flour

(Contains Gluten; )


Nutrition Values

Energy (kJ)2507 kJ
Fat27.2 g
of which saturates18.1 g
Carbohydrate60.4 g
of which sugars21.4 g
Dietary Fibre10.5 g
Protein57.2 g
Sodium1526 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.


Medium Saucepan
Large Frying Pan



• In a medium saucepan, add coconut milk, the water and vegetable stock powder and bring to boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until the 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!


• Meanwhile, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery and spring onion. Cut chicken breast into 2cm chunks. • Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl combine tofu, sweet soy seasoning and the plain flour.


• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, tossing, until tender, 4-5 minutes. Add Asian greens and cook until tender, 1-2 minutes. Season and transfer to a bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing until browned and warmed through 4-5 minutes. • Remove from heat, then add sweet chilli sauce and toss until coated. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.


• Divide sticky Thai coconut rice between bowls. • Top with veggies, chicken and glazed tofu. • Tear over coriander to serve and garnish with spring onion. Enjoy!