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Javanese-style Chicken on Yellow Rice

Javanese-style Chicken on Yellow Rice

with coleslaw, green beans and crispy onions
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
637 kcal
Protein
: 
45.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Milk
Serving amount

300 grams

Diced Irish Chicken Breast

150 grams

Rice

½ sachet(s)

Ground Turmeric

2 unit(s)

Garlic

1 unit(s)

Ginger

1 unit(s)

Onion

120 grams

Coleslaw Mix

150 grams

Green Beans

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

8 milliliter(s)

Chilli Oil

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

40 grams

Vietnamese Style Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

(Contains: Milk)

Energy (kJ)2665 kJ
Energy (kcal)637 kcal
Fat10.1 g
of which saturates3.4 g
Carbohydrate89.2 g
of which sugars15.5 g
Dietary Fiber6.6 g
Protein45.8 g
Salt2.1 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 your delivered box.
•Grater
•Pot with Lid

Cooking steps

Boil the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
  • Peel and grate the garlic and ginger.
  • Halve, peel and thinly slice the onion.
  • Trim the green beans.
Fry the Veg
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the green beans and coleslaw and fry until starting to char, 2-3 mins.
  • Stir in the garlic, lower heat to medium and cook for 1 min.
  • Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan, cover to keep warm.
  • Deglaze with the soy sauce and chilli oil (use less if you don't like spice). Season with salt and pepper.
Cook the Chicken
3
  • Return the pan to medium-high heat with a drizzle of oil and a knob of butter.
  • Add the chicken, onion and ginger and season with salt and pepper.
  • Fry until cooked through, 8-10 mins.
  • Remove the pan from the heat, then stir in the Vietnamese paste and ketjap manis. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
Dish Up
4
  • Fluff the rice with a fork and season with salt and pepper.
  • Divide the rice between deep plates, and top with the chicken and veg.
  • Drizzle over the rest of the sauce and garnish with the crispy onions.
Meal right image

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