Thai Chicken

with Jasmine Rice and Aromatic Broth

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Instructions

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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. 

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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.

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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 onionred chilli and coriander (stalks included) - alternatively, use a food processor. Trim and roughly chop the green beans.  

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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 oocaisionally. Season with salt

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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 anisegarlicchilli (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.

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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.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Instead of frying the chicken, grill it under the broiler!

In this recipe, you'll cook an aromatic broth, fluffy rice and tender chicken.

Cooking Time: 30 min

Cals 587 · Prot 52 · Carbs 75 · Fat 10

Dairy-Free

Ingredients

Number of people

Chicken and broth

Chicken breast 400 Grams
Brown sugar 5 Grams
Soy sauce 20 ML
Ginger 30 Grams
Garlic cloves 2 Pieces
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Green beans 150 Grams
Vegetable oil 1 Tbsp
Star anise 2 Pieces
Water 200 ML
Lime leaves 3 Pieces
Lime 1 Piece
Fish sauce 10 ML

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Garnish

Coconut flakes 10 Grams

In this recipe, you'll cook an aromatic broth, fluffy rice and tender chicken.

Cooking Time: 30 min

Cals 587 · Prot 52 · Carbs 75 · Fat 10

Dairy-Free

Instructions

photo

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. 

photo

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.

photo

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 onionred chilli and coriander (stalks included) - alternatively, use a food processor. Trim and roughly chop the green beans.  

photo

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 oocaisionally. Season with salt

photo

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 anisegarlicchilli (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.

photo

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.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Instead of frying the chicken, grill it under the broiler!

Ingredients

Number of people

Chicken and broth

Chicken breast 400 Grams
Brown sugar 5 Grams
Soy sauce 20 ML
Ginger 30 Grams
Garlic cloves 2 Pieces
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Green beans 150 Grams
Vegetable oil 1 Tbsp
Star anise 2 Pieces
Water 200 ML
Lime leaves 3 Pieces
Lime 1 Piece
Fish sauce 10 ML

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Garnish

Coconut flakes 10 Grams
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