Asian Spiced Chicken & Mixed Veggie Rice

Name: Asian Spiced Chicken & Mixed Veggie Rice with Sambal & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine rice; 300 g Diced Chicken; 1 sachet Southeast Asian Spice Blend; 1 packet Soy Sauce Mix; 1 Lemon; 2 Garlic; 1 packet Crispy Shallots; 1 packet Soffritto Mix; 1 tin Sweetcorn; 1 Sambal; 1 packet Green beans; 1 drizzle olive oil; 2.5 tbs plain flour; ¼ tsp salt

with Sambal & Crispy Shallots

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

472 kcal

Protein

:

38.7g protein

Total

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Soy
Wheat
May contain traces of allergens

Has a rice ever looked this delicious because it’s making our dreams come true. The veggies in the rice are zested with lemon juice and soy sauce for a deep medley of flavours. The chicken is spiced and peppered to perfection. This combination is the stuff of dreams.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine rice

300 g

Diced Chicken

1 sachet

Southeast Asian Spice Blend

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy)

1

Lemon

2

Garlic

1 packet

Crispy Shallots

1 packet

Soffritto Mix

1 tin

Sweetcorn

1

Sambal

1 packet

Green beans

Not included in your delivery

1 drizzle

olive oil

2.5 tbs

plain flour

(Contains: Gluten May be present: Wheat)

¼ tsp

salt

Nutrition

Energy (kJ)1970 kJ

Calories472 kcal

Fat10.8 g

of which saturates3 g

Carbohydrate40.2 g

of which sugars10.4 g

Dietary Fibre5.7 g

Protein38.7 g

Sodium1020 mg

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.

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Add jasmine rice and a
pinch of salt and cook, uncovered, over high heat until tender,
12-14 minutes.
• Drain, rinse with warm water and set aside. Cover to keep warm.

2

• Trim green beans and slice into thirds. Cut lemon into wedges. Finely chop
garlic. Drain sweetcorn.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook green beans, soffritto mix and corn kernels until lightly browned,
4-5 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

3

• In a medium bowl, combine Southeast Asian spice blend, the plain flour
and salt. Add diced chicken and toss to coat.
• Wipe out frying pan, then return to medium-high heat with enough olive oil
to cover the base. When oil is hot, pick up chicken using tongs and shake
off any excess flour. Cook chicken, tossing occasionally, until browned and
cooked through, 5-6 minutes.
• To the bowl with the veggies, add cooked rice, soy sauce mix and a squeeze
of lemon juice. Stir to combine.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide mixed veggie rice between bowls.
• Top with Asian spiced chicken and sprinkle with crispy shallots.
• SPICY! This topping is hot! Add less if you’re sensitive to heat. Serve with
sambal and any remaining lemon wedges. Enjoy!