Thai Chicken with Coconut Rice & Mango Salad

Thai Chicken with Coconut Rice & Mango Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 22, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 165ml coconut cream
  • 1 1/2 cups water

Salad

  • 1 can mango slices
  • 1 capsicum, sliced
  • 1/2 telegraph cucumber, cut in half lengthways, thinly sliced
  • 1/2 pack Thai dressing

Chicken

  • 1 pack Thai chicken thighs

To Serve

  • 1 iceberg lettuce, seperated into lettuce cups
  • 1 bunch mint, roughly chopped
  • Remaining Thai dressing

Steps

  1. Preheat BBQ grill to medium (if using). Cook rice. Combine all rice ingredients and a pinch of salt to a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep salad. Toss veggies in a salad bowl with first measure of Thai dressing. Season.
  3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 5-7 minutes each side or until cooked through. Set aside to rest, covered. Alternatively, do this on the BBQ.
  4. To finish. Prep lettuce and mint. Thinly slice chicken and season to taste.
  5. Serve lettuce cups topped with rice, salad, chicken, mint and remaining dressing.

Nutritional Information

Energy 2246 kj
537 kcal
Protein 36.5g
Carbohydrate 58.5g
Fat 17.0g