NZ Chicken Rendang & Rice
with Spicy Pickled Cucumbers
Calories
:
583 kcalProtein
:
43.5g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Basmati Rice
1
Cucumber
1
Fresh Chilli
1
Carrot
1
Red Onion
1
Lime
300 g
Diced Chicken
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Rendang Curry Paste
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Calories583 kcal
Energy (kJ)2440 kJ
Fat23 g
of which saturates16 g
Carbohydrate77.1 g
of which sugars12.4 g
Dietary Fibre6.8 g
Protein43.5 g
Sodium582 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
•Medium Saucepan
Cooking Steps
1
- To a medium saucepan, add the water and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, thinly slice cucumber into rounds. Thinly slice long chilli (if using).
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add cucumber and chill to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
3
- Thinly slice carrot into half-moons. Slice brown onion into thin wedges. Slice lime into wedges.
- In a medium bowl, combine diced chicken, sweet soy seasoning and a drizzle of olive oil.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook carrot and onion until just browned, 3-4 minutes. Transfer to a bowl.
- Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and chicken is just through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle
5
- Add rendang paste and cook until fragrant, 1 minute.
- Reduce heat to medium-low, then add coconut milk, cooked veggies and a splash of water, simmering until curry is browned and thickened, 4-5 minutes.
- Remove pan from heat and stir through a squeeze of lime juice. Season to taste.
6
- Drain spicy pickles.
- Divide rice and chicken rendang between bowls.
- Serve with spicy pickled cucumbers. Enjoy!
