Asian Chicken
with Stir-Fried Kale and Coconut
Poaching chicken keeps it super tender and juicy. Today we'll be combining it with fluffy rice, golden toasted coconut and a zingy soy and lime dressing. And some lovely, green kale - the undisputed leafy veg of the moment - for a plateful that's as healthy as it is delicious!
The quantities provided above are averages only.
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.
Ingredients
1
Chicken Stock Pot
150
Basmati Rice
1
Ginger
2
Garlic Clove
1
Lime
1
Coriander
2
British Chicken Breasts
25
Desiccated Coconut
1.5
Ketjap Manis
(Contains Soya)
½
Kale
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Pour the water for the rice (amount specified in the ingredient list) into a large saucepan and and bring to the boil over high heat. Stir in half the chicken stock pot and then add the basmati rice then lower the heat to medium. Cook the rice for 10 mins with the lid on (or use some foil to cover the pan). After 10 mins, remove the pan from the heat and leave the rice for another 10 mins to finish cooking in its own steam.
While the rice is cooking, peel and grate the ginger and garlic (or use a garlic press) and zest the lime. Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks (keep separate). Put the chicken breasts in a mixing bowl with half the ginger, half the garlic, the lime zest and coriander stalks. Season with a generous pinch of salt and a good grind of black pepper.
Heat a large frying pan over medium heat and add the desiccated coconut (no oil). Toast until golden, 4-5 mins, stirring frequently. Transfer the coconut to a bowl and return the pan to high heat with a splash of oil. Add the chicken and cook until nicely browned, 2 mins on each side. Then transfer the chicken to an ovenproof dish.
Add the water (amount specified in the ingredient list) to your frying pan along with the leftover stock pot. Bring to the boil and stir to dissolve the stock pot, then pour into the ovenproof dish. Wrap the dish tightly with foil and pop it on the top shelf of your oven. Cook for 16-18 mins. Tip: The chicken is cooked when it is no longer pink in the middle. Rinse out the frying pan - we'll use it later for the kale!
While the chicken cooks, make the dressing. Cut the lime in half and squeeze the juice into a bowl. Mix in the ketjap manis, coriander leaves and a good glug of oil. Pop your frying pan back on high heat and add a splash of oil. Stir-fry the kale for 2 mins. Then add the leftover ginger and garlic and a splash of water. Put the lid on and cook for another 2-3 mins. When done, pour the soy sauce over the kale.
Fluff the rice up with a fork. Spoon a generous amount into the centre of your bowls and make a well in the middle. Fill each well with kale and sprinkle over the desiccated coconut. Carefully remove the chicken from its stock and cut each breast into six slices. Stir 2 tbsp per person of the chicken's cooking liquid into the dressing. Pop the chicken slices on top of the kale and finish with the dressing. Enjoy!
