Asian Chicken
with Stir-Fried Kale and Coconut
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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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, Cereals containing Gluten)Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water
1 tbsp
Olive Oil
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.
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.
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.
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!
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.
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!