Sticky Sweet Chilli Chicken Thighs
with Roast Pumpkin Wedges & Garlic Veggies
Get ready for a plate full of deliciousness! This sticky-sweet delight uses sesame seeds, soy sauce, honey and sweet chilli sauce to top a flavourful mix of tender chicken thighs and garlic-infused veggies for a hearty and crave-worthy dinner.
Unfortunately, this week's Asian greens were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
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
1 packet
Peeled Pumpkin Pieces
2 knob
ginger
1 unit
lemon
1 packet
sweet chilli sauce
1 packet
chicken thigh
1 sachet
sesame seeds
(Contains Sesame; )
2 clove
garlic
2 unit
carrot
1 bunch
Asian Greens
Not included in your delivery
olive oil
1.5 tbs
honey
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes.
TIP: Cut the pumpkin to the correct size so it cooks in the allocated time!
While the pumpkin is roasting, grate the ginger. Zest the lemon to get a generous pinch, then slice into wedges. In a medium bowl, combine the sweet chilli sauce, honey, soy sauce, lemon zest, a squeeze of lemon juice, the water and 1/2 the ginger. Add the chicken thigh to the marinade and toss to coat. Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook the chicken in batches for the best results!
While the chicken is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and broccoli and cook, tossing, until tender, 6-8 minutes. Add the garlic and remaining ginger and cook until fragrant, 1-2 minutes. Season with a pinch of salt.
TIP: Add a dash of water to the pan to help the veggies cook faster.
Thickly slice the chicken. Divide the roast pumpkin, garlic veggies and sticky sweet chilli chicken between plates. Spoon the remaining sauce over the chicken and pumpkin, then sprinkle with the toasted sesame seeds. Serve with any remaining lemon wedges.