Every bite of this tasty meal is infused with flavour - from the steamed rice with garlic and ginger, to the zesty stir-fried veggies to baked chicken with a sweet chilli glaze. Dive in to a bowl of delicious delights!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
sweet chilli sauce
sugar snap peas
soy sauce(ContainsGluten, Soy)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water and 1/2 the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the plain flour, the remaining salt, a pinch of pepper and the chicken thighs in a medium bowl. Toss to coat. In a large frying pan, heat a generous drizzle of olive oil over a high heat. Once hot, add the chicken thighs and cook until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper. TIP: Add more oil if needed. If your pan is getting crowded, cook in batches for best results.
Spread the sweet chilli sauce over the chicken thighs using the back of a spoon and bake until cooked through, 8-12 minutes (depending on size). TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, thinly slice the carrot (unpeeled) into half-moons. Trim and slice the sugar snaps in half. Roughly chop the Asian greens. Cut the lime (see ingredients list) into wedges.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and cook, tossing occasionally, until softened, 3-4 minutes. Reduce the heat to medium, add the Asian greens, sugar snap peas and soy sauce and cook until tender, 2 minutes. Season with a pinch of salt and pepper. Stir through a generous squeeze of lime juice.
Thickly slice the chicken. Divide the garlic-ginger rice, sweet chilli chicken and veggie stir-fry between plates. Spoon over any juices from the baking tray and sprinkle with the crushed peanuts.