HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Spiced Chicken & Veggies
Thai-Spiced Chicken & Veggies

Thai-Spiced Chicken & Veggies

with Coconut Rice & Crispy Shallots

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This fragrant meal packs flavour in every bite. From the 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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 tin

coconut milk

1 packet

basmati rice

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

1 head




1 packet

chicken breast

1 packet

sweet chilli sauce

1 packet

crispy shallots

1 sachet

Thai seven spice blend


Not included in your delivery

olive oil

1 tbs

plain flour


2 tsp

soy sauce

(ContainsGluten, Soy)

¼ tsp


¾ cup


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3239 kJ
Fat23.4 g
of which saturates15 g
Carbohydrate88.1 g
of which sugars14.6 g
Protein48.3 g
Sodium2928 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

In a medium saucepan, combine the coconut milk, the water and a pinch of salt and bring to the boil. Add the basmati rice, 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, finely grate the ginger. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into rounds.


Cut the chicken breast into 2cm chunks. In a large bowl, combine the Thai seven spice blend, plain flour and the salt. Add the chicken and toss to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 6-7 minutes. In the last 1 minute of cook time, add the ginger, sweet chilli sauce and soy sauce and toss to coat.


Season the rice with pepper. Divide the coconut rice between bowls. Top with the veggies and Thai-spiced chicken. Garnish with the crispy shallots to serve.