Sweet Chilli Glazed Chicken Thighs
with Garlic-Ginger Rice & Stir-Fried Veggies
- Milk
- Gluten
- Peanuts
- 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 baked chicken with a sweet chilli glaze. Dive into a bowl of delicious delights!
Ingredients
4 clove
garlic
2 knob
ginger
2 packet
basmati rice
1 packet
chicken thigh
1 packet
sweet chilli sauce
2 unit
carrot
1 unit
King Sweetie Capsicum
2 bunch
Asian Greens
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
3 cup
water
1 tsp
salt
2.5 tbs
plain flour
(Contains: Gluten; )
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 ginger and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and 1/2 tsp 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, 1/2 tsp salt, a pinch of pepper and the chicken thigh 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 thigh and cook until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper. TIP: If your pan is getting crowded, cook in batches for best results. Add more oil if needed.
Spread the sweet chilli sauce over the chicken thigh using the back of a spoon and bake until cooked through, 8-12 minutes (depending on the 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. Thinly slice the King Sweetie capsicum into strips. Roughly chop the Asian greens. Gently crush the roasted peanuts (still in their packet) with a rolling pin or saucepan, or roughly chop them if you prefer.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and capsicum and cook, tossing occasionally, until softened, 4-5 minutes. TIP: The veggies will char slightly, this adds to the flavour! Reduce the heat to medium, add the Asian greens and remaining garlic and cook until fragrant and wilted, 2 minutes. Season with a pinch of salt and pepper.
Thickly slice the chicken. Divide the garlic-ginger rice, sweet chilli chicken and stir-fried veggies between plates. Spoon over any juices from the baking tray and sprinkle with the crushed peanuts.
