Sticky Thai Chicken Nibbles with Slaw & Coconut Rice

Sticky Thai Chicken Nibbles with Slaw & Coconut Rice

Ready in 40 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, December 19, 2021.
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Easy enough to prepare any night of the week, these chicken nibbles are irresistible with coconut, ginger and honey flavours that collide! Served on coconut rice and curried slaw.

Ingredients

Slaw

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

Rice

  • 150g jasmine rice
  • 1 cup water
  • 1/3 cup coconut milk
  • 1 baby bok choy, thinly sliced

Chicken

  • 500g free range chicken nibbles
  • 1/4 tsp salt
  • 1 tsp honey
  • 2 Tbsp coconut milk
  • 3/4 pack Thai red curry paste
  • 2 tsp ginger, minced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Mince ginger and add to a large bowl with first measures of curry paste and 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 a lined oven tray. Bake for 25-30 minutes, until golden and sticky and chicken is cooked through.
  4. Combine rice, water measure and second measure of coconut milk in a small pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. 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.
  6. Stir bok choy through cooked rice.
  7. Rice with chicken and slaw.

Nutritional Information

Energy 3816 kj
912 kcal
Protein 56.6g
Carbohydrate 71.6g
Fat 42.9g