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 Values
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 Feb 2026- Flavour: Many enjoyed the Thai spices and coconut rice, though some found it needed more sauce or heat for a truly authentic taste.
- Ease of prep: Quick and simple to make, with several mentioning it was easy enough for kids or beginners to prepare.
- Suggestions: Consider adding fresh herbs, nuts, or a squeeze of lime for extra flavour; some prefer chicken breast over thighs.
- Next-day meals: Several noted it reheated well for lunch the next day, with flavours intensifying overnight.
- Portions: Some found there was too much rice compared to vegetables and chicken; others appreciated the generous servings.
