Looking for a tasty midweek dinner option? Try cooking up our Coconut Chicken with Mushrooms in just 20 minutes for a balanced and tasty meal.
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.
Coconut & Chilli Marinated Chicken Breast(ContainsMilk)
Closed Cup Mushrooms
Preheat the oven to 220°C, bring a saucepan of water to the boil. Heat a large frying pan on medium high heat (no oil). Once hot, add the marinaded chicken breast. Fry until browned, about 3 mins each side. Transfer to a baking tray and roast until cooked through, 12-15 mins. Keep the pan! IMPORTANT: The chicken is cooked when it is no longer pink in the middle! Once the chicken is cooked, remove from the oven and pop on a board to rest.
Meanwhile, when boiling, add the rice to the water and cook until tender, 10-12 mins. Drain in a sieve.
While everything cooks, slice your mushrooms. Peel and grate the garlic (or use a garlic press). Trim and finely slice the spring onion. Zest and halve the lime.
Wash out your frying pan if there are any burnt bits. Pop the pan back on medium high heat with a drizzle of oil. Add the mushrooms, a pinch of salt and pepper. Stir fry until golden, 3-4 mins. Add the garlic, stir-fry for another minute.
Add the drained rice to the frying pan with the mushrooms. Add the ketjap manis, lime zest and a squeeze of lime juice. Stir fry until everything is piping hot. Taste and add salt, pepper and more lime juice if you want.
Spoon the rice into bowls. Slice up the chicken and serve on top of the rice. Sprinkle over the spring onions. Chop the remaining lime into wedges and serve alongside. Enjoy!