Asian Soy & Lime Chicken
with Garlic Rice & Mint
Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant makrut lime leaves in the glaze for the chicken and a garnish of mint so it smells and tastes like the tropical holiday you deserve.
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Ingredients
1 packet
basmati rice
2 leaves
makrut lime leaves
½
lime
1
carrot
1 bunch
baby broccoli
1 bunch
mint
2 clove
garlic
1 packet
chicken thigh
1 bunch
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
½ tbs
fish sauce
(Contains fish; )
½ tbs
rice wine vinegar
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the makrut lime leaves. Zest the lime to get a pinch, then slice into wedges. Cut the chicken thigh into 2cm chunks. In a medium bowl combine the soy sauce, brown sugar, fish sauce, rice wine vinegar, makrut lime leaves, lime zest and a generous squeeze of lime juice. Add the chicken and toss to coat. Set aside. TIP: The makrut lime leaves are fibrous so be sure to slice them very thin.
Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli until just tender, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Pick up the chicken with tongs, letting any excess marinade drip back into the bowl, then add to the pan. Cook the chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Stir through the marinade, then immediately remove the pan from the heat.
Pick and roughly chop the mint leaves. Divide the garlic rice between bowls and top with the Asian soy and lime chicken and veggies. Garnish with the mint. Serve with any remaining lime wedges.
