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Coconut Chilli Chicken

Coconut Chilli Chicken

with Stir Fried Mushroom Jasmine Rice
4.0(367)
Mimi Morley
Mimi MorleyUpdated on October 22, 2023
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Get 50% off 1st box + free for 3 months!
Calories
: 
490 kcal
Protein
: 
39g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150

Jasmine Rice

150

Closed Cup Mushrooms

280

Coconut & Chilli Marinated Chicken Breast

1

Garlic Clove

1

Spring Onion

1

Lime

25

Ketjap Manis

(Contains: Soya)

Energy (kcal)490 kcal
Energy (kJ)2050 kJ
Fat5 g
of which saturates1 g
Carbohydrate70 g
of which sugars10 g
Protein39 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Plate

Instructions

PDF
Cook the Chicken
1

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.

Cook the Rice
2

Meanwhile, when boiling, add the rice to the water and cook until tender, 10-12 mins. Drain in a sieve.

Prep
3

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.

Start Frying the Mushrooms
4

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 Rice
5

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.

Serve!
6

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!

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