Sweet Chilli Glazed Chicken Thigh
with Garlic Rice & Ginger Veggies
- Milk
- Peanuts
- Soy
- Gluten(Wheat)
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Sesame
- Milk
- Soy
Every bite of this tasty meal is infused with flavour, from the steamed rice with garlic and ginger to the zesty stir-fried veggies and seared chicken with a sweet chilli glaze. Dive into a bowl of delicious delights!
Ingredients
1 packet
basmati rice
1 packet
chicken thigh
1
carrot
1
capsicum
1 bag
baby broccoli
1
roasted peanuts
(Contains: Peanuts May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
1 tub
ginger paste
1 packet
sweet chilli sauce
2 clove
garlic
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Nutrition
You will need
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of salt, stir, then 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!
In a large bowl, combine the sweet soy seasoning and a drizzle of olive oil. Add the chicken thigh and turn to coat.
Thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Trim and halve the baby broccoli. Roughly chop the roasted peanuts.
Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the capsicum, carrot and baby broccoli, tossing occasionally, until softened, 5-6 minutes. Reduce the heat to medium, then add the ginger paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil.Cook the chicken, tossing ocassionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat, then add the sweet chilli sauce and a splash of water. Turn the chicken to coat.
TIP: The chicken is cooked when it's no longer pink inside.
Slice the sweet chilli glazed chicken. Divide the garlic rice between bowls. Top with the ginger veggies and chicken. Spoon over any remaining sauce from the pan. Sprinkle with the peanuts to serve.
