Thai Style Chicken Stir-fry
with cabbage and jasmine rice
This stir-fry is filled with classic flavours of Thai cuisine: citrus, jasmine rice and spicy red curry paste. Cabbage and onion offer plenty of crunch in the veg department, while succulent diced chicken rounds out a simple-to-make yet exciting meal.
Ingredients
1 unit(s)
Lemon
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 unit(s)
Onion
2 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- 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.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the cabbage, cut out and discard the tough core, then finely slice.
- Halve, peel and thinly slice the onion.
- Zest and quarter the lemon.
- Place a large pan over medium heat (without 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.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add chicken, onion and cabbage.
- Fry until the chicken is golden brown on the outside, 10-12 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add the lemongrass paste and chilli flakes (use less if you don't like spice) and cook for 1 min more.
- Remove the pan from the heat.
- Stir through the miso paste, red Thai paste, ketjap manis and a squeeze of lemon juice.
- Add a splash of water if you feel the sauce is too thick.
- Taste and season with salt, pepper and a squeeze more lemon juice if needed.
- Stir the lemon zest through the rice, fluffing it up as you go.
- Share the rice between bowls and top with the chicken stir-fry.
- Scatter over the toasted sesame seeds.
- Serve any remaining lemon wedges alongside.
