Sticky Sweet & Sour Tamarind Chicken
with Garlic Rice & Asian Greens
A saucy chicken and rice duo needs an extra large bowl because more is more for this meal! With a sweet and sour tamarind sauce you’re going to need an A-team of veggies and juicy chicken to match it. Fluffy garlic-infused rice can help fill up the bowl and soak up all that sauce.
The quantities provided above are averages only.
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
green beans
1 packet
Asian Greens
½
fresh chilli (optional)
1 packet
chicken thigh
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
½ packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
sweet chilli sauce
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Trim green beans. Roughly chop Asian greens. Thinly slice fresh chilli (if using). • Cut chicken thigh into bite-sized chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-7 minutes. • Add Asian greens and remaining garlic, and cook until tender and fragrant, 1-2 minutes. Season to taste. • Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Meanwhile, in a small bowl, combine tamarind paste (see ingredients), soy sauce mix, sweet chilli sauce (see ingredients) and the brown sugar.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce the heat to medium-low, then add tamarind sauce mixture to chicken and cook until slightly reduced, 1-2 minutes.
• Divide garlic rice and Asian greens between bowls. Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!