Thai Style Spiced Chicken Breast and Satay Sauce
with Coriander Rice and Pickled Carrot Ribbons
Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.
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
150 grams
Jasmine Rice
2 unit(s)
British Chicken Breasts
1 sachet(s)
Thai Style Spice Blend
2 unit(s)
Carrot
22 milliliter(s)
Rice Vinegar
60 grams
Peanut Butter
(Contains Peanut May contain Nuts)
64 grams
Sweet Chilli Sauce
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Hot Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, fry the chicken until browned, 5 mins each side. Sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Meanwhile, trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrots, stopping at the core.
c) In a medium bowl, combine the carrot, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.
a) In a small bowl, add the peanut butter, sweet chilli sauce, soy sauce and hot water for the sauce (see pantry for amount). TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
b) Stir well until smooth. Set your satay sauce aside.
a) Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
b) When everything's ready, fluff the rice up with a fork and stir through three quarters of the coriander.
c) Slice the roasted chicken widthways into 2cm slices.
a) Share the coriander rice between your bowls.
b) Top with the sliced chicken and carrot pickle.
c) Drizzle the satay sauce over the chicken and finish with a sprinkle of peanuts and the remaining coriander.
Enjoy!
Step 2 MOD: If you're swapping to chicken breast, prep in the same way, then heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, fry the chicken until browned, 5 mins each side.
Step 3 MOD: Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. When cooked, remove from the oven, cover with foil and allow to rest for a couple of mins.
Step 5 MOD: Slice the chicken breast in the same way before serving.
