HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoy Baked Chicken Thighs With King Prawns
Soy Baked Chicken Thighs with King Prawns

Soy Baked Chicken Thighs with King Prawns

with Stir-Fried Bulgogi Veg and Jasmine Rice

Custom recipe
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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!

Allergens:Cereals containing glutenSoyaCrustaceansPeanut

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

3 unit(s)

Chicken Thigh

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Sliced Mushrooms

150 grams

King Prawns


120 grams

Coleslaw Mix

150 grams

Bulgogi Sauce


25 grams

Salted Peanuts


Not included in your delivery

2 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3596 kJ
Energy (kcal)859 kcal
Fat29.0 g
of which saturates6.9 g
Carbohydrate98.9 g
of which sugars34.0 g
Protein50.2 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!