Thai-Spiced Chicken & Veggies
with Coconut Rice & Crispy Shallots
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.
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 knob
ginger
1 tin
coconut milk
1 packet
basmati rice
1 head
broccoli
1
carrot
1 packet
chicken breast
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
2 tsp
soy sauce
(Contains Gluten, Soy; )
¼ tsp
salt
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
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.