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Asian Chicken

Asian Chicken

with Stir-Fried Kale and Coconut

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Poaching chicken keeps it super tender and juicy. Today we'll be combining it with fluffy rice, golden toasted coconut and a zingy soy and lime dressing. And some lovely, green kale - undisputed leafy veg of the moment - for a plateful that's as healthy as it is delicious!

Tags:Spicy
Allergens:SoyaGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Chicken Stock Pot

150 grams

Basmati Rice

1 unit(s)

Ginger

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 bunch(es)

Coriander

2 unit(s)

Chicken Breast

25 grams

Desiccated Coconut

1.5 tbsp

Ketjap Manis

(ContainsSoya)

1.5 tbsp

Kale

Soy Sauce

(ContainsSoya, Gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat20.0 g
of which saturates9.0 g
Carbohydrate76 g
of which sugars17.0 g
Protein49 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Grater
Knife
Mixing Bowl
Peeler
Bowl
Frying Pan
Oven dish
Spoon
Aluminum Foil
Lid
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Boil the water for the rice (amount specified in the ingredient list) in a large saucepan over high heat. Stir in half the chicken stock pot and add the basmati rice. Lower the heat to medium. Cook the rice for 10 mins with the lid on (or use some foil). After 10 mins, remove the pan from the heat and leave the rice for another 10 mins to finish cooking in its own steam.

2

While the rice is cooking, peel and grate the ginger and garlic (or use a garlic press) and zest the lime. Pick the coriander leaves from their stalks, roughly chop the leaves and finely chop the stalks (keep separate). Put the chicken breasts in a mixing bowl with half the ginger, half the garlic, all the lime zest and all the coriander stalks. Season with a generous pinch of salt and black pepper.

3

Put a frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden, 4-5 mins, stirring frequently. Transfer the coconut to a small bowl and return the pan to high heat with a splash of oil. Add the chicken and cook until nicely browned, 2 mins on each side. Transfer the chicken to an ovenproof dish.

4

Add the remaining stock pot to the frying pan, along with the water for the chicken (amount specified in the ingredient list). Bring to a boil and stir to dissolve the stock pot. Pour into the ovenproof dish. Wrap the dish tightly with foil and pop it on the top shelf of your oven for 16-18 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Rinse out the frying pan - we'll use it later for the kale!

5

While the chicken cooks, cut the lime in half and squeeze the juice into a bowl. Mix in the ketjap manis, coriander leaves and olive oil (amount specified in the ingredient list). This is the dressing. Pop your frying pan back on high heat and add a splash of oil. Stir-fry the kale for 2 mins. Then add the remaining ginger and garlic with a splash of water. Put the lid on and cook for another 2-3 mins. When done, pour the soy sauce over the kale.

6

Fluff the rice up with a fork. Spoon a generous amount into the centre of your bowls and make a well in the middle. Fill each well with kale and sprinkle over the toasted coconut. Carefully remove the chicken from its stock and cut each breast into six slices. Stir 2 tbsp per person of the chicken's cooking liquid into the dressing. Pop the chicken slices on top of the kale and finish with the dressing. Enjoy!