Thai-Spiced Chicken & Veggies
with Coconut Rice & Crispy Shallots
- Gluten
- Soy
- Milk
This fragrant meal packs flavour in every bite. From the coconut rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway.
Ingredients
1 knob
ginger
1 tin
coconut milk
1 packet
basmati rice
1 head
broccoli
1
carrot
1 packet
chicken breast
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 sachet
Thai Seven Spice Blend
(Contains: Milk)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten)
2 tsp
soy sauce
(Contains: Gluten, Soy)
¼ tsp
salt
¾ cup
water
Nutrition
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, the water and a pinch of salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into rounds.
Cut the chicken breast into 2cm chunks. In a large bowl, combine the Thai seven spice blend, plain flour and the salt. Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 6-7 minutes. In the last 1 minute of cook time, add the ginger, sweet chilli sauce and soy sauce and toss to coat.
Season the rice with pepper. Divide the coconut rice between bowls. Top with the veggies and Thai-spiced chicken. Garnish with the crispy shallots to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai seven spice and sweet chilli combination was a hit with many reviewers, delivering a fragrant, well-balanced flavour that felt restaurant-quality; some found it a touch sweet or mild, and a few added fresh chilli or extra soy sauce to boost the heat.
- Ease of prep: Quick and easy to prepare, with most of the hands-on time spent on the chicken and vegetables; the coconut rice is straightforward once you trust the steaming method.
- Suggestions: The coconut rice was a standout for many, but several reviewers found it turned out gluggy — follow the liquid measurements carefully and resist lifting the lid during steaming. Add fresh coriander, a squeeze of lime, or toasted cashews if you want to lift the dish further.
- Next-day meals: Leftovers kept well and were enjoyed for lunch the next day, with the flavours noted to develop nicely after resting.
- Portions: A few reviewers felt there was slightly too much rice relative to the chicken and vegetables; consider using one head of broccoli for a four-person serve if you find the vegetable ratio feels off.
