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One-Pot Sticky Coconut Chicken
One Pot
Very High Fibre
New
One Pot
One-Pot Sticky Coconut Chicken

with Carrot Coins, Peppers and Peanuts

30 min
Difficulty: 1/3
Chinese

Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Carrot • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.

Allergens

Sulphites
Soy
Sulphites
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Crustaceans
Gluten
Peanuts
Sesame
Tree nuts
Fish
Peanuts

Tags

30-min-or-less
Very High Fibre
Pan-asian-plates
Dinner-bowls
New
One Pot
Easy Clean-up
Ingredients
Chicken Thighs

Chicken Thighs

270 g

Coconut Milk

Coconut Milk

1 unit(s)

Carrot, coins

Carrot, coins

113 g

Jasmine Rice

Jasmine Rice

0.75 cup

Ginger-Garlic Puree

Ginger-Garlic Puree

2 tbsp

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Green Onion

Green Onion

2 unit(s)

Peanuts, chopped

Peanuts, chopped

28 g

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Lime

Lime

1 unit(s)

Moo Shu Spice Blend

Moo Shu Spice Blend

9 g

Soy Sauce

Soy Sauce

0.5 tbsp

Oil

Oil

2.5 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.13 tsp

Preparation
1
Prep

  • Before starting, wash and dry all produce.
  • Core, then cut peppers into 1/2-inch pieces.
  • Juice half the lime. Cut remaining lime into wedges.
  • Thinly slice green onions.
  • Pat chicken dry with paper towel. Season with half the Moo Shu Spice Blend, salt and pepper.

2
Sear chicken

  • Heat a medium pot (large pot for 4 servings) over medium. When hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. 
  • Transfer to a plate. The chicken will finish cooking in step 4.

3
Start veggies and rice

  • To the same pot over medium, add 1 1/2 tbsp (3 tbsp) oil, carrot coins and peppers. Cook for 4-5 min, stirring often, until peppers are tender.
  • Add rice, ginger-garlic puree and remaining Moo Shu Spice Blend. Cook for 1-2 mins, stirring frequently, until rice is fragrant.

4
Finish veggies and rice

  • Add coconut milk, 1 1/4 cups (2 1/4 cups) water, chicken broth concentrate, lime juice, soy sauce, half the green onions, 1/4 tsp (1/2 tsp) pepper and 1/2 tsp (1 tsp) salt. Stir to combine. Bring to a boil.
  • Add chicken, stir to combine and reduce heat to low. Cover and cook for 13-15 min, until rice is tender, water is absorbed and chicken is cooked through.** Remove from heat.
  • Using tongs, remove chicken from pot.

5
Finish and serve

  • Thinly slice chicken if you like.
  • Divide rice and chicken between bowls.
  • Sprinkle with remaining green onions and peanuts.
  • Squeeze lime wedge over top. 

Nutrition per serving

970

kcal

Calories

51

g

Fat

22

g

Saturated Fat

90

g

Carbohydrate

11

g

Sugar

7

g

Dietary Fiber

39

g

Protein

135

mg

Cholesterol

1080

mg

Sodium

0

g

Trans Fat

1150

mg

Potassium

75

mg

Calcium

5

mg

Iron

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