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Saucy Taiwanese Chicken Thighs

Saucy Taiwanese Chicken Thighs

with Bok Choy and Scallion Rice

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Taiwanese cuisine combines an array of spices and flavours like soy, sesame oil and chili flakes. These saucy chicken thighs celebrate all of those things and more, with a side of scallion rice and crispy bok choy!

Tags:Family
Allergens:Sulphites/SulfiteSoy/SojaWheat/BléSesame/Sésame

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

9 g

Garlic

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

7 g

Basil

¾ cup

Basmati Rice

113 g

Bok Choy, chopped

2 unit

Green Onions

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

2 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber1 g
Protein43 g
Cholesterol160 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Paper Towel
Whisk
Small Bowl
Measuring Spoons
Large Pot
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

Thinly slice the green onions. Peel, then mince or grate the garlic. Whisk together the vinegar, soy sauce, cornstarch, garlic, 2 tsp sugar (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference Heat Guide) Pat the chicken dry with paper towels. Slice the chicken into 1/2-inch pieces. Season with salt and pepper.

3

Heat a large pot over medium-high heat. When hot, add the sesame oil, then the chicken. Cook, flipping once, until cooked through, 3-4 min per side.**

4

Add the sauce from the small bowl and bok choy to the large pot with the chicken. Cook, stirring often, until sauce thickens slightly and bok choy has softened, 1-2 min. Remove the pot from the heat.

5

Fluff the rice with a fork. Stir in the green onions and season with salt. Divide rice between plates. Top with the saucy Taiwanese chicken. Tear over the basil.