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

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.

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

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3023 kJ
Energy (kcal)723 kcal
Fat11.5 g
of which saturates2.1 g
Carbohydrate111.9 g
of which sugars26.9 g
Dietary Fiber5.3 g
Protein46.9 g
Cholesterol0 mg
Salt12.87 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

Cook the Rice
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.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • 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.
Toast the Sesame Seeds
3
  • 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.

Fry the Chicken
4
  • 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.

Finishing Flavours
5
  • 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.
Divide and Serve
6
  • 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.
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