Javanese-style Chicken on Yellow Rice with Tofu
with crispy onion toppingCalories
:
737 kcalProtein
:
58.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
300 grams
Diced Irish Chicken Breast
150 grams
Rice
½ sachet(s)
Ground Turmeric
1 unit(s)
Onion
120 grams
Coleslaw Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Pak Choi
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Honey
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3085 kJ
Energy (kcal)737 kcal
Fat15.4 g
of which saturates3.6 g
Carbohydrate89.4 g
of which sugars15.9 g
Dietary Fiber6.4 g
Protein58.7 g
Salt3.1 g
Potassium350.1 mg
Calcium269.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) and stock into a medium pot with a tight-fitting lid. Stir in half the turmeric (per 2P) and the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and thinly slice the onion.
- Trim the pak choi and thinly slice widthways.
2
- Grate the tofu.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu, pak choi and coleslaw and fry until starting to char, 2-4 mins.
- Stir in half the Thai spice. Lower heat to medium and cook for 1 min. Season with salt and pepper.
- Remove from the pan and cover to keep warm.
3
- Return the pan to medium-high heat with a drizzle of oil and a knob of butter.
- Add chicken, onion, remaining Thai spice and lemongrass paste. Season with salt and pepper.
- Fry until cooked through, 8-10 mins.
- Remove the pan from the heat, then stir in the honey and gochujang. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
4
- Fluff the rice with a fork and season with salt and pepper.
- Divide the rice between deep plates, and top with the tofu, chicken and veg.
- Drizzle over the rest of the sauce and garnish with the crispy onions.
