Chicken Stir-fry Thai Style
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Chicken Stir-fry Thai Style

with cabbage and jasmine rice

Tags:
Protein Rich
Quick
Spicy
Under 650 calories
Allergens:
Soya
Wheat
Sesame
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lime

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

150 grams

Jasmine Rice

1 sachet(s)

Red Thai Style Paste

260 grams

Diced Chicken Breast

1 unit(s)

Cabbage

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Onion

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2520 kJ
Energy (kcal)602 kcal
Fat8.5 g
of which saturates1.7 g
Carbohydrate92.9 g
of which sugars19.5 g
Dietary Fiber3.3 g
Protein41.3 g
Cholesterol0 mg
Salt5.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Pot with Lid

Instructions

1

Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.

Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Halve the cabbage, cut out and discard the tough core, then finely slice.

Halve, peel and thinly slice the onion.

Zest and halve the lime.

 

3

Place a pan over medium heat (no oil).

Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

4

Return the pan to a medium-high heat with a drizzle of oil.

Once the oil is hot, add the chicken, onion and cabbage to the pan and season with salt and pepper. Fry until golden brown on the outside 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

The pop in the  ginger, garlic lemongrass paste and chilli flakes (add less if you dont like the heat) for another minute.

Remove from the heat and stir through the soy sauce, red Thai paste and ketjap manis pan

Add a squeeze of lime juice and a splash of water if it's a little too thick.

Taste and season with salt, pepper and a squeeze more lime juice if needed.

 

6

Stir the lime zest through the rice and share between your bowls

Top with the thai style chicken and scatter over the toasted sesame seeds.  Cut any remaining lime into wedges and serve alongside.

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