This fragrant meal packs flavour in every bite. From the ginger-coconut rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Thai seven spice blend(ContainsMilk)
sweet chilli sauce
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
water (for the rice)
salt (for the rice)
salt (for the chicken)
soy sauce(ContainsGluten, Soy)
water (for the veggies)
Slice the ginger (unpeeled) in half. In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice and ginger, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into rounds. Thinly slice the long green chilli (see ingredients list), if using.
Cut the chicken thigh into 2cm chunks. In a large bowl, combine the Thai seven spice blend, plain flour and salt (for the chicken). Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing regularly, until browned and cooked through, 3-4 minutes. Transfer to a plate and cover to keep warm. TIP: The chicken is cooked when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot to the pan with the water (for the veggies) and cook, tossing regularly, until just tender, 6-7 minutes. In the last 1 minute of cook time, add the sweet chilli sauce and soy sauce to the pan and toss to coat. Remove the ginger from the rice and discard. Season the rice with pepper.
Divide the ginger-coconut rice between bowls. Top with the Thai-spiced chicken and sweet chilli veggies. Garnish with the crispy shallots, black sesame seeds and the chilli (if using).