Soy Baked Chicken Thighs with King Prawns
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Soy Baked Chicken Thighs with King Prawns

Soy Baked Chicken Thighs with King Prawns

with Stir-Fried Bulgogi Veg and Jasmine Rice

These Soy Baked Chicken Thighs with King Prawns are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
Soya
Crustaceans
Peanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

15

Soy Sauce

(Contains Cereals containing gluten, Soya)

3

Chicken Thighs

150

Jasmine Rice

2

Garlic Clove

1

Pak Choi

80

Sliced Mushrooms

150

King Prawns

(Contains Crustaceans)

120

Coleslaw Mix

150

Bulgogi Sauce

(Contains Soya)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

2

Sugar

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Nutritional information

Energy (kcal)859 kcal
Energy (kJ)3596 kJ
Fat29 g
of which saturates6.9 g
Carbohydrate98.9 g
of which sugars34 g
Protein50.2 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Bowl
Baking Tray
Medium Saucepan
Chopping Board
Grater
Grill Pan
Knife

Instructions

Prep the Chicken
1

a) Preheat your oven to 220°C. Boil a full kettle.
b) Put the soy sauce and sugar (see ingredients for amount) into a medium bowl and mix together.
c) Add the chicken to the bowl and turn to coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Ready, Steady, Bake
2

a) Lay the chicken onto lightly oiled baking tray and spoon over any remaining soy mixture from the bowl.
b) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Rice
3

Meanwhile, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
4

a) While the rice cooks, peel and grate the garlic (or use a garlic press).
b) Trim the pak choi, then thinly slice widthways. 
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the sliced mushrooms and fry for 2 mins.

Add the Sauce
5

a) Add the coleslaw mix and pak choi to the mushrooms with a drizzle more oil if needed.
b) Stir-fry until the veg has softened, 3-4 mins.
c) Stir in the garlic and bulgogi sauce, then bring to the boil and simmer for 1 min. Remove from the heat.
If you've added prawns to your meal, add them to the pan when you add the veg and coleslaw mix. Stir-fry with the veg until cooked through, 4-5 mins. Then add the garlic and bulgogi sauce and continue. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Finish and Serve
6

a) Once the chicken is cooked, slice thinly and add to the pan with the veg, along with any soy glaze from the tray.
b) Fluff up the rice with a fork and spoon into your bowls.
c) Top with the bulgogi veg and soy baked chicken.
d) Roughly chop and sprinkle over the peanuts to finish. Enjoy!

7

MOD STEP 5: If you added prawns to your meal, add them to the pan when you add the veg and coleslaw mix in the step above. Stir fry with the veg until cooked through 4-5 mins. Then add the garlic and bulgogi sauce and continue with the recipe. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.