Thai Spiced Chicken
with Coriander Rice and Baby Bok Choy
Gangal, lemongrass, kaffir lime and sesame are just four of the ten ingredients that make up the Thai spice blend in this delicious recipe. With that many strings to its bow, it’s hard to believe that this spicy blend doesn’t completely steal the show. But with competitors as good as stir fried bok choy, toasted coconut and coriander rice, and a zesty ketjap manis dressing, it’s hard to put a finger on the winner. Over to you chef!
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
Ground Coriander
260
Diced British Chicken Breast
½
Chicken Stock Powder
150
Basmati Rice
150
Pak Choi
1
Thai Style Spice Blend
1
Lime
25
Ketjap Manis
(Contains Soya)
25
Desiccated Coconut
1
Coriander
Not included in your delivery
2
Olive Oil
300
Water
Nutritional information
Utensils
Instructions
Put your kettle onto boil. Roughly chop the coriander (stalks and all). Zest the lime, then halve. Quarter each baby bok choy lengthways.
Pop the diced chicken into a mixing bowl and season with salt. Add a glug of oil, half of the Thai spice and a good pinch of lime zest. Rub the flavourings into the meat and keep to one side, we will cook it later. Important: Remember to wash your hands and equipment after handling raw meat!
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the remaining Thai spice blend, the stock and basmati rice, lower the heat to medium and pop . lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Put a frying pan medium heat and add the desiccated coconut (no oil). Toast, tossing or stirring frequently for 2-3 mins. TIP: Watch it like a hawk as it can burn easily! Transfer to a small bowl. Return the pan to medium-high heat with a drizzle of oil and add the diced chicken and marinade. Fry until golden, stirring occasionally, 5-6 mins.
Meanwhile, in another small bowl, mix the ketjap manis with half the remaining lime zest and the lime juice. Stir in half the fresh coriander and the olive oil (see ingredients for amount). Set aside. Add the bok choy to the chicken and stir-fry for 2 mins. Add a splash of water. Cook until the leaves are wilted, 2-3 mins. Important: The chicken is cooked when it is no longer pink in the middle.
Fluff up the rice with a fork and stir in the remaining lime zest, the ground coriander, remaining fresh coriander and half the toasted coconut. Season to taste with salt if needed. Share the corianderrice between your bowls and drizzle on half of the sauce. Season the bok choy and chicken to taste with salt and pepper, then place on the rice. Drizzle over the remaining sauce and finish with the rest of the toasted coconut. Enjoy!
