Sticky Thai Chicken Nibbles with Slaw & Coconut Rice

Sticky Thai Chicken Nibbles with Slaw & Coconut Rice

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, August 8, 2021.
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Ingredients

Chicken

  • 2 tsp ginger, minced
  • 1/2 pack crispy shallots
  • 600g free range chicken nibbles
  • 1/4 tsp salt
  • 1 tsp honey
  • 2 Tbsp coconut milk
  • 1/2 pack Thai red curry paste

Rice

  • 1 baby bok choy, thinly sliced
  • 50g baby spinach, roughly chopped
  • 1/4 cup coconut milk
  • 1 cup water
  • 150g jasmine rice

Slaw

  • 1/2 Tbsp soy sauce
  • 1 tsp Thai red curry paste, optional
  • 1 Tbsp mayonnaise
  • 150g slaw

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Mince ginger and add to a large bowl with first measure of curry paste, first measure of coconut milk, honey and salt. Mix to combine. Pat chicken dry, add to bowl and toss thoroughly to coat. Leave chicken plain for fussy little foodies.
  3. Spread chicken in a single layer on 1-2 lined oven trays. Bake for 25-30 minutes, until golden and sticky and chicken is cooked through. Swap trays halfway through cook time to ensure even cooking.
  4. Combine rice, water measure and second measure of coconut milk in a medium pot and bring to the boil. Once boiling, stir, 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. Chop spinach and thinly slice bok choy and set aside.
  5. Combine slaw in a large bowl with mayonnaise, second measure of curry paste (if using) and soy sauce. Season with salt if needed. Leave curry paste out for fussy little foodies.
  6. Stir spinach and bok choy through cooked rice. Toss chicken in cooking sauce and sprinkle with crispy shallots.
  7. Rice with chicken and slaw.

Nutritional Information

Energy 2568 kj
614 kcal
Protein 44.7g
Carbohydrate 49.3g
Fat 25.4g