HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Glazed Chicken Thighs
Sweet Chilli Glazed Chicken Thighs

Sweet Chilli Glazed Chicken Thighs

with Garlic-Ginger Rice & Veggie Stir-Fry

Read more

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 knob


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

chicken thigh

1 tub

sweet chilli sauce

1 unit


1 bag

sugar snap peas

1 bunch

Asian greens

½ unit


1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.5 cup


½ tsp


1 tbs

plain flour


1 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat29.1 g
of which saturates10.4 g
Carbohydrate84 g
of which sugars16.9 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium968 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Bowl
Chopping board
Instructionsarrow up iconarrow up icon
download icondownload icon

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.