Employee Fresh Fave Feature: Aarushi’s Chili Chicken

We love shining a spotlight on delicious and special recipes from the #FreshFam. Bring more variety to your dinner table with this Fresh Fave Chili Chicken recipe from HelloFresh’s very own Aarushi!

Fact: Food brings families together. We all have our favourite family recipes passed down from generation to generation, and there’s nothing better than cooking up a special dish you know is tried-and-true. We totally get that here at HelloFresh, so we’re always looking to bring you new recipes guaranteed to become family favourites.

This Indo-Chinese Fresh Fave was submitted to the HelloFresh kitchen from Aarushi on the marketing team. The tasty treasure features juicy chicken with a fragrant ginger-garlic sauté on a bed of flavourful rice. The aroma of this dish alone will have you dreaming of dinnertime with the whole family.

“This crowd-pleasing Chili Chicken recipe has been cooked up for generations and after one bite you’ll taste why. The aroma of the cumin-basmati rice instantly brings back memories of my family dinners. From my family kitchen to yours, enjoy!”

– Aarushi, Marketing

Aarushi’s Chili Chicken Recipe

Feeds 2

What You’ll Need:

• 340g Chicken Breasts
• 3/4 Cup Basmati Rice
• 6g Garlic
• 1 1/2 Teaspoon Cumin-Turmeric Spice Blend
• 1 Tablespoon Soy Sauce
• 1 Green Bell Pepper (~200g)
• 56g Yellow Onion, sliced
• 1 Tablespoon Fresh Ginger
• Green Onions
• 1 Chili Pepper
• 1 Tablespoon Cornstarch
• Olive Oil

What You’ll Do:

1) Cook Rice

Peel, then mince or grate garlic. Peel, then finely grate ginger. Heat a medium-sized pot over medium heat. When hot, add 1 tbsp oil, then rice, half the garlic, half the ginger and 1/4 teaspoon spice blend. Toast, stirring often, until fragrant, 1 min. Add 1 1/4 cups water. Cover and bring to a boil over high. Once boiling, reduce to medium-low. Cook until rice is tender and liquid is absorbed, 12-14 min.

2) Prep

Meanwhile, thinly slice green onions. Core, then cut bell peppers into 1/4-inch slices. Thinly slice chili, removing seeds for less heat (TIP: Wear kitchen gloves when dealing with chili peppers). On a clean cutting board, pat chicken dry with paper towel, then cut into 1/4-inch strips. Sprinkle chicken with remaining spice blend. Season with salt and pepper.

3) Cook Veggies

To the same pan the vegetables were prepared in, add another 1 tbsp oil then chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 5-7 min (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary).

4) Cook Chicken

To the same pan the vegetables were prepared in, add another 1 tbsp oil then chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 5-7 min (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary).

5) Finish Chicken

Meanwhile, in a small bowl whisk together cornstarch and 3/4 cup cold water. Add soy sauce, remaining garlic, remaining ginger and 1/4 tsp chili. Spice Guide: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! When chicken is done, add cornstarch mixture. Cook, stirring often, until sauce is slightly thickened and chicken is coated, 1-2 min. Stir in veggies until warmed through, 1 min.

6) Finish and Serve

Fluff rice with a fork and stir in half the green onions. Season with salt. Divide rice between plates. Top with chicken and any sauce from the pan. Sprinkle over remaining green onions and remaining chili, if desired.

Want to know what else our HelloFresh team is cooking up? Check out our #StaffPicks for the Best Taco Recipes.