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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Cook sticky rice
Rinse and drain rice and combine with coconut milk, water and salt in a pot. Bring to a boil, stir once, cover and simmer over low heat for 15 minutes until the liquid is absorbed. Take off the heat and keep covered for 5 minutes.
2 Roast chicken
Meanwhile, preheat the oven to 200°C. Season chicken breasts with salt and pepper. Place them in a small roasting dish and drizzle with plive oil. Roast in the oven for 10 minutes.
3 Make sauce
In a small pot, combine pineapple juice, red vinegar, ginger powder, chilli powder and tomato paste. Let simmer gently for 2–3 minutes.
4 Thicken sauce
Combine corn startch and a cold water in a glass. Add to the sauce. Bring to a boil for 1–2 minutes, then remove from the heat.
5 Prep fruits and veggies
Remove the chicken from the oven. Cut pineapple to cubes and rinse snow peas. Slice spring onions.
6 Add and cook
Add pineapple and snow peas to the chicken casserole and pour the sauce on top. Continue baking in the oven for 10 minutes. Serve with the sticky coconut rice and sliced spring onions.