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Mild Thai Coconut Chicken

Mild Thai Coconut Chicken

with Asian Greens & Garlic Rice

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With tender chicken, colourful veggies and an infusion of ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

Tags:Kid Friendly
Allergens:MilkGlutenSoyMolluscs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

carrot

½

lime

1 knob

ginger

1 tin

coconut cream

1 packet

oyster sauce

(ContainsMolluscs)

2 clove

garlic

1 packet

Asian greens

1 packet

chicken thighs

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

½ tbs

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3676 kJ
Fat42.6 g
of which saturates30.8 g
Carbohydrate81.7 g
of which sugars13.1 g
Protein40.1 g
Sodium1575 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the Asian greens. Zest the lime to get a pinch, then slice into wedges. Finely grate the ginger. Cut the chicken thigh into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until browned, 3-4 minutes. Season with salt and pepper, then transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until just softened, 3-4 minutes. Add the ginger and cook until fragrant, 1 minute. Reduce the heat to medium, then add the coconut cream, lime zest, brown sugar, soy sauce and oyster sauce and stir to combine.

5

Add the Asian greens, then return the chicken (plus any resting juices) to the pan and stir to combine. Bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste.

6

Divide the garlic rice between bowls. Top with the mild Thai coconut chicken and serve with the lime wedges.