Thai Marinated Chicken with Coconut Rice and Veggies

Thai Marinated Chicken with Coconut Rice and Veggies

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 8, 2017.
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If you like a bit of spice add some chilli flakes or your favourite hot sauce.

Ingredients

Coconut Rice

  • 1 pack jasmine rice
  • ¾ cup coconut cream (shake well before opening)
  • 1½ cups boiling water
  • ¼ teaspoon salt

Thai Marinated Chicken

  • 1 carrot
  • 1 baby bok choy, end trimmed and leaves separated
  • ½ bunch broccolini *
  • 1 pack Thai marinated chicken
  • ¼ cup water
  • Remaining coconut cream
  • ½-1 tablespoon fish sauce
  • Juice of ½ lemon

To Serve

  • 1 pack mung bean sprouts
  • ½ lemon, cut into wedges

Steps

  1. Bring a full kettle to the boil. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Thinly slice carrot; cut bok choy leaves in half lengthways; cut broccolini in half widthways, and any large broccolini heads in half lengthways. Set all aside separately.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Stir-fry chicken for about 3 minutes, until chicken starts to brown. Add carrot, water and coconut cream, bring to a simmer and cook for 3 minutes.
  4. Add bok choy and broccolini to the pan and cook for about 2 minutes, until veggies are just tender. Add fish sauce and lemon juice, stir to combine and remove from heat. Season to taste with salt and pepper.
  5. To serve, spoon ¾ cup cooked coconut rice into each bowl and top with Thai marinated chicken and a sprinkle of mung bean sprouts. Serve a wedge of lemon on the side for squeezing.

Nutritional Information

Energy 2517 kj
602 kcal
Protein 38.8g
Carbohydrate 46.2g
Fat 28.7g