Thai Chicken Stir-fry
with green beans and coriander
This Thai-inspired beef stir-fry is inspired by the Thai classic 'Pad Krapow Moo'. Fresh chilli and gingery lemongrass paste provide a bit of bite in this fragrant and exciting dish.
Tags:
Spicy
•Protein Rich
•Calorie Smart
Allergens:
Soya
•Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Chilli
150 grams
Rice
2 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Lime
75 grams
Green Beans
1 unit(s)
Onion
5 grams
Coriander
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 unit(s)
Carrot
260 grams
Diced Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2172 kJ
Energy (kcal)519 kcal
Fat4.7 g
of which saturates1.2 g
Carbohydrate82.2 g
of which sugars9.7 g
Dietary Fiber0.1 g
Protein39.5 g
Cholesterol0 mg
Salt6.48 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
- Trim and halve the green beans.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Halve, peel and chop the onion into small pieces.
- Zest then quarter the lime. Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways then discard the core and seeds. Finely chop.
2
- 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 and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Place a large pan over high heat with a drizzle of oil.
- Place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. - Once cooked, remove from the pan and set aside.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Return the pan to medium-high heat with another drizzle of oil, if necessary.
- Once hot, fry the carrots and green beans for 1-2 mins.
- Next add the onion, chilli and lemongrass paste.
- Cook until the veg is tender, stirring often, 3-4 mins.
5
- Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
- Cook until sauce has reduced slightly, 3-4 mins.
- Add the chicken and cook until warmed through, 1 min.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary!
6
- Fluff up the rice with a fork and divide between plates.
- Top with the spicy chicken.
- Finish with a squeeze of lime juice and a sprinkling of coriander.
