Hawaiian-inspired Huli Huli Chicken

Name: Hawaiian-inspired Huli Huli Chicken with Coconut Jasmine Rice and Cucumber Salad
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Small red chilli; 10 Grams of Corn starch; 10 ML of Soy sauce; 15 ML of Apple cider vinegar; 10 Grams of Ginger garlic paste; 5 Grams of Brown sugar; 16 Grams of Ketchup; 40 Grams of Barbecue sauce; 180 ML of Pineapple juice; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 Grams of Jasmine rice; 1 Tsp of Salt; 200 ML of Light coconut milk; 100 ML of Water; 40 Grams of Spring onion; 1 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tsp of Salt

with Coconut Jasmine Rice and Cucumber Salad

A dish packed with tropical freshness and flavours with a pineapple-BBQ kick!

140 Reviews

Cals 642 · Prot 56 · Carbs 105 · Fat 4

Tips for Kids

25 min

Hawaiian-inspired Huli Huli Chicken with Coconut Jasmine Rice and Cucumber Salad

A dish packed with tropical freshness and flavours with a pineapple-BBQ kick!

140 Reviews

Cals 642 · Prot 56 · Carbs 105 · Fat 4

Tips for Kids

Ingredients

Chicken

Chicken breast

400 Grams

Small red chilli

1 Piece

Corn starch

10 Grams

Soy sauce 9*10*11*

10 ML

Apple cider vinegar

15 ML

Ginger garlic paste

10 Grams

Brown sugar

5 Grams

Ketchup

16 Grams

Barbecue sauce 11*13*

40 Grams

Pineapple juice

180 ML

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Coconut rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Light coconut milk

200 ML

Water

100 ML

Salad

Spring onion

40 Grams

Cucumber

1 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Salt

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2686 / 642
Fats (g)	4.1
of which saturated (g)	0.8
Carbohydrates (g)	105
of which sugars (g)	26.8
Fibers (g)	4.3
Proteins (g)	55.8
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the rice.
Add the rice, a pinch of salt, the light coconut milk, and measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat. \
Keep covered until serving.

2 Prep

Meanwhile, chop each chicken breast in 2-3 pieces.
Chop the cucumber into small cubes.
Trim and slice the spring onions.
Thinly slice the red chilli.
Pick and finely chop the coriander leaves.

Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.

3 Make sauce

In a bowl, combine 1 tsp of corn starch, the soy sauce, apple cider vinegar, ginger garlic paste, brown sugar, ketchup, barbecue sauce and 180 ml pineapple juice.
Set sauce aside.

4 Grill chicken

Heat a large grill pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken with a pinch of salt.
Grill for 5-7 minutes or until chicken is charred and develops some grill marks.
Add the sauce and the red chilli (spicy!).
Cook for 2-4 min further or until the chicken is cooked through and the sauce becomes sticky.

Tip! If cooking for kids, grill a plain portion of chicken and set to the side. Reserve some sauce on the side without the red chilli.

5 Make salad

Meanwhile, slice the lime into wedges.
In a large bowl, combine the cucumber, coriander, spring onion, a squeeze of lime juice (reserve some for garnish) and a pinch of salt to taste.

Tip! If cooking for kids, set aside a portion of chopped cucumber and coriander to use as 'sprinkles'

6 Serve

Serve the Hawaiian-inspired Huli Huli Chicken with Coconut Jasmine Rice and Cucumber Salad.
Garnish with the remaining lime wedges.

Tip! If cooking for kids, serve the coconut rice, cooked chicken and cucumber separately. Serve the cooked sauce and coriander as 'sprinkles' to the side.