Thor’s Thunder Chicken
with Bok Choy and Basmati (F)
We inherited this tasty little number from an Australian friend of ours. He explained the whole recipe in fantastic detail so that we’d be able to recreate it in our own kitchen. The only thing he didn’t explain was why he decided to call it Thor’s Thunder Chicken. If you’ve got any imaginative ideas let us know on our Facebook page!
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
2
Red Chilli
2
Ginger
3
Pak Choi
2
Carrot
2
Basmati Rice
8
British Chicken Thighs
1
Muscovado Sugar
2
Fish Sauce
(Contains Fish)
1
Lemon
4
Coriander
Nutritional information
Utensils
Instructions
Boil 700ml of water in a pot with 1/2 tsp of salt.
Finely chop your chilli. Tip: If you prefer less heat, remove the seeds before finely chopping! Peel and finely dice your ginger (you can also use a grater if you prefer). Separate the leaves from the bok choy. Slice your carrot in two lengthways, and slice each half into 4 lengthways again. Now slice your carrot widthways into 4cm strips.
Add your rice into the 700ml of boiling water and turn the heat to its lowest. Cover the pan with a lid and leave for 10 mins. Finally, remove the pan from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up or the rice won’t cook properly!
Chop your chicken into bite-size pieces. Combine the sugar, ginger, chilli, fish sauce and 3½ tbsp of lemon juice in a bowl. Tip: A bullet chilli is quite spicy, so add more or less to taste. Add the chicken and coat all pieces well in the marinade.
Heat 1½ tbsp of olive oil in a pan on high heat. Once hot, fry the chicken for about 8 mins. Spoon excessive marinade over the chicken whilst cooking, this will help the chicken absorb all the flavours.
Meanwhile, bring 3cm of water to a gentle boil in a pan. Put a colander over (but not touching) the water. Place the bok choy leaves and carrot in the colander with a lid or plate on top. Steam the vegetables for around 3 mins or until soft enough to eat (but with a slight crunch left).
Serve your chicken on top of the rice, with the vegetables to the side. Garnish with a sprinkle of chopped coriander.
