Indonesian Style Chicken and Rice

Name: Indonesian Style Chicken and Rice with Pickled Carrot Ribbons and Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 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; 15 grams Honey; 25 grams Salted Peanuts; ½ tsp Sugar for the Pickle; 50 milliliter(s) Water for the Sauce

with Pickled Carrot Ribbons and Crushed Peanuts

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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.

Allergens:

Soya

•Peanut

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 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 traces of: Nuts)

Not included in your delivery

½ tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

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

Dietary Fibre4.8 g

Protein42.7 g

Salt2.6 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

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.

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.

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.

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.