Indonesian Style Chicken and Rice
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Indonesian Style Chicken and Rice

Indonesian Style Chicken and Rice

with Pickled Carrot Ribbons and Crushed Peanuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Indonesian Style Chicken and Rice in just 20-25 minutes for a delicious and speedy meal.

Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.

HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Quick
Allergens:
Soya
Peanut

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 war 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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Carrot

30 milliliter(s)

Rice Vinegar

1 unit(s)

Pak Choi

260 grams

Diced British Chicken Breast

15 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains Soya)

15 grams

Honey

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

½ tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2621 kJ
Energy (kcal)626 kcal
Fat10.3 g
of which saturates2.1 g
Carbohydrate89.2 g
of which sugars26.6 g
Protein42.7 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Peeler
Medium Bowl
Large Frying Pan
Rolling Pin

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Pickle Time
2

a) Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) Add the carrot ribbons to a medium bowl with half of the rice vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside to pickle.

c) Trim the pak choi, then thinly slice widthways.

Fry the Chicken
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Flavour
4

a) Once the chicken is browend, lower the heat to medium and add the pak choi and garlic, ginger and lemongrass puree to the pan. Cook for 1-2 mins. 

b) Stir through the ketjap manis, honey, water for the sauce (see pantry for amount) and remaining rice vinegar. Cook until the sauce has reduced slightly, 2-3 mins.

Get Crushing
5

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Finish and serve
6

a) Fluff up the rice with a fork, then share between your serving bowls.

b) Top with the sticky glazed chicken and sprinkle over the peanuts. 

c) Serve with the pickled carrot ribbons on top.

Enjoy!