Sweet Chilli Glazed Chicken
with Garlic-Ginger Rice & Veggie Stir-Fry
- Milk
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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!
Ingredients
4 clove
garlic
2 knob
ginger
2 packet
basmati rice
1 packet
chicken thigh
1 tub
sweet chilli sauce
2 unit
carrot
2 bag
sugar snap peas
2 bunch
Asian Greens
1 unit
lime
2 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
3 cup
water
1 tsp
salt
2 tbs
plain flour
(Contains: Gluten; )
2 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
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 the size of the fillets). TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, thinly slice the carrots (unpeeled) into half-moons. Trim and slice the sugar snap peas in half. Roughly chop the Asian greens. Cut the lime 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. TIP: The carrot will char slightly, this adds to the flavour! 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 and 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.
