Sweet Chilli Glazed Chicken Thighs
with Garlic-Ginger Rice & Veggie Stir-Fry
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
2 clove
garlic
1 knob
ginger
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
chicken thigh
1 tub
sweet chilli sauce
1 unit
carrot
1 bag
sugar snap peas
1 bunch
Asian greens
½ unit
lime
1 packet
crushed peanuts
(ContainsPeanuts)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water
½ tsp
salt
1 tbs
plain flour
(ContainsGluten)1 tsp
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.