Thai Chicken

with Jasmine Rice and Aromatic Broth
In this recipe, you'll cook an aromatic broth, fluffy rice and tender chicken.
1,249 Reviews
Cals 609 · Prot 56 · Carbs 81 · Fat 6
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Thai Chicken with Jasmine Rice and Aromatic Broth
In this recipe, you'll cook an aromatic broth, fluffy rice and tender chicken.
1,249 Reviews
Cals 609 · Prot 56 · Carbs 81 · Fat 6
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken and broth
Chicken breast
400 Grams
Brown sugar
5 Grams
Soy sauce 9*
20 ML
Ginger
30 Grams
Garlic cloves
2 Piece
Spring onion
40 Grams
Large red chilli
1 Piece
Fresh coriander
15 Grams
Green beans
150 Grams
Vegetable oil
1 Tbsp
Star anise
2 Piece
Water
200 ML
Lime leaves
3 Piece
Lime
1 Piece
Fish sauce 6*
10 ML
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Garnish
Coconut flakes
10 Grams

Allergens

*9 Soya, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate chicken

1 Marinate chicken

In a bowl, whisk half of the sugar with all of the soy sauce. Turn the chicken in the sauce and set aside to marinate.
Boil rice

2 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Tip! The trick to perfect rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, until the water runs clear..
Prep vegetables

3 Prep vegetables

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger) and garlic. Trim and very finely chop the spring onion, red chilli and coriander (stalks included) - alternatively, use a food processor. Trim and roughly chop the green beans.
Fry chicken

4 Fry chicken

Heat a large pan over a medium- high heat with a drizzle of vegetable oil. Once hot, add the chicken breast (discard the marinade), cover with a lid and fry for 7-10 min until cooked through. Flip occasionally. Season with salt.
Make broth

5 Make broth

Once the chicken is cooked, transfer it to a plate to rest. Return the pan to a medium heat (wipe it clean with kitchen paper) with another drizzle of oil. Add the green beans, star anise, garlic, chilli (spicy!), ginger and spring onion and fry for 3-4 min. Add the remaining brown sugar, measured water and lime leaves. Reduce the heat to low and simmer for 3-4 min.
Serve

6 Serve

Add any juices from the rested chicken to the pan. Remove the broth from the heat, add the fish sauce and chopped coriander and juice the lime directly into it. Divide the rice among shallow bowls. Ladle the broth into the bowls and top with the sliced chicken. Garnish with the coconut flakes.
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