Ultimate Coconut Chicken Breast Laksa
with Egg Noodles, Sugar Snap Peas and Peanuts
This Ultimate Coconut Chicken Breast Laksa is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Lime
3
Garlic Clove
2
British Chicken Breasts
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
2
Spring Onion
80
Sugar Snap Peas
1
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
50
Red Thai Style Paste
200
Coconut Milk
10
Chicken Stock Paste
30
Peanut Butter
(Contains Peanut May contain Nuts)
Not included in your delivery
1
Olive Oil for the Marinade
300
Water for the Laksa
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle for the laksa.
Zest and and halve the lime. Peel and grate the garlic (or use a garlic press).
In a medium bowl, add the chicken, lime zest, olive oil for the marinade (see pantry for amount) and half the garlic. Season with salt and pepper, then mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.
Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, add the noodles to the boiling water. Cook until tender, 4 mins.
Once cooked, drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together.
While the noodles cook, trim and thinly slice the spring onion. Halve the sugar snap peas lengthways.
Halve the chilli lengthways, deseed, then finely chop. Crush the peanuts in the unopened sachet using a rolling pin.
Once the noodles are cooked, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the sugar snap peas and half the spring onion. Stir-fry for 1-2 mins.
Stir in the red Thai style paste, remaining garlic and half the red chilli (add less if you'd prefer things milder). Cook, stirring, until fragrant, 1 min.
Add the coconut milk, chicken stock paste and boiling water for the laksa (see pantry for amount) from your kettle to the pan. Bring to the boil, then lower the heat.
Stir in the peanut butter and sugar (see pantry for amount), then simmer until thickened, 8-10 mins.
Stir through the cooked noodles and heat through until piping hot, 1 min, then remove from the heat.
Squeeze in half the lime juice. Mix together, then taste and season with salt, more lime juice and sugar if needed.
When everything's ready, slice the chicken widthways into 5 pieces. Spoon the laksa into large bowls, then top with the sliced chicken.
Serve up your ultimate coconut chicken laksa with the peanuts, remaining spring onion and red chilli (if you'd like some heat) scattered over the top to finish.
Cut any remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
