Southeast Asian Double Chicken & Coconut Sauce
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Southeast Asian Double Chicken & Coconut Sauce

Southeast Asian Double Chicken & Coconut Sauce

with Soy-Garlic Greens & Roast Pumpkin

This simple, yet stunning meal is sure to amaze and delight. It's the perfect combination of tender chicken drumsticks with an aromatic ginger and coconut sauce and sweet roasted pumpkin.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

We’ve replaced the coriander in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly
Under 650kcal
Under 30g carbs
Climate Superstar
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount

1 packet

peeled pumpkin pieces

3 clove


1 packet

green beans

1 packet

Asian Greens

1 sachet

Southeast Asian Spice Blend

2 packet

chicken breast

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

coconut milk

1 sprig

spring onion

Not included in your delivery

olive oil

½ tbs

soy sauce (for the veggies)

(Contains Gluten, Soy; )

1 tsp

brown sugar

½ tbs

soy sauce (for the sauce)

(Contains Gluten, Soy; )


Nutrition Values

Energy (kJ)2538 kJ
Fat28.6 g
of which saturates17.3 g
Carbohydrate27.2 g
of which sugars15.7 g
Dietary Fibre8.9 g
Protein86.8 g
Sodium958 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.


• While the veggies are roasting, finely chop garlic. Trim green beans. Roughly chop Asian greens. • In a large bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and a pinch of salt.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken in batches until browned, 2 minutes each side. • Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.

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


• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 3-4 minutes. • Add Asian greens and half the garlic then cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl.

TIP: Add a dash of water to help speed up the cooking process.


• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.


• Slice Southeast Asian-spiced chicken. • Divide roasted pumpkin, soy garlic greens and chicken between plates. Pour over the coconut sauce. Tear over spring onion to serve. Enjoy!