Vietnamese Style Glazed Chicken Breast
with Coconut Rice, Pak Choi and Coriander Slaw
Welcome in the first new moon of the New Year with recipes inspired by traditional festival feasts. Fragrant with lemongrass and with a spicy kick from sambal, this marinaded chicken is inspired by Thịt Heo Nướng Sả, served with a side of coconut rice and fresh slaw.
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
150 grams
Jasmine Rice
15 grams
Desiccated Coconut
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Pak Choi
2 unit(s)
British Chicken Breasts
25 grams
Ketjap Manis
(Contains Soya)
15 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Sambal Paste
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
10 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While your rice cooks, heat a large frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Meanwhile, cut the lime into wedges.
Roughly chop the coriander (stalks and all). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in the (now empty) frying pan on high heat.
Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Transfer to a bowl and cover to keep warm.
Pop the frying pan back on medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken is frying, mix the ketjap, ginger, garlic & lemongrass paste, sambal and water for the sauce in a small bowl (see pantry for amount).
In a large bowl, mix the coleslaw mix, mayonnaise, coriander and half of the lime juice. Season with salt and pepper, add a pinch of sugar and mix together.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Put the frying pan back on medium heat and pour in the sauce. Simmer until thickened slightly, 1-2 mins.
Stir through the butter until melted, then remove from the heat.
Fluff up the rice with a fork and fold through the toasted coconut.
Cut your chicken breasts widthways into 1cm thick slices.
Press your coconut rice into small bowls, then carefully turn out onto the centre of your serving plates.
Arrange your chicken slices around one side of your rice and spoon the sauce all over the chicken.
Arrange your coleslaw and pak choi around the other side of the rice.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
