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Thai Spiced Chicken

Thai Spiced Chicken

with Coriander Rice and Baby Bok Choy

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Gangal, lemongrass, kaffir lime and sesame are just four of the ten ingredients that make up the Thai spice blend in this delicious recipe. With that many strings to its bow, it’s hard to believe that this spicy blend doesn’t completely steal the show. But with competitors as good as stir fried bok choy, toasted coconut and coriander rice, and a zesty ketjap manis dressing, it’s hard to put a finger on the winner. Over to you chef!

Tags:Calorie Smart

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


1 unit(s)


1 pack(s)

Baby Bok Choy

280 unit(s)

Diced Chicken Breast

1 tsp

Thai Style Spice Blend


150 grams

Basmati Rice

½ pot(s)

Chicken Stock

25 grams

Desiccated Coconut

25 grams

Ketjap Manis


1 tsp

Ground Coriander

Not included in your delivery

300 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate71 g
of which sugars12.0 g
Protein42 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Slotted Spoon
Frying Pan
Instructionsarrow up iconarrow up icon
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Put your kettle onto boil. Roughly chop the coriander (stalks and all). Zest the lime, then halve. Quarter each baby bok choy lengthways.


Pop the diced chicken into a mixing bowl and season with salt. Add a glug of oil, half of the Thai spice and a good pinch of lime zest. Rub the flavourings into the meat and keep to one side, we will cook it later. Important: Remember to wash your hands and equipment after handling raw meat!


Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the remaining Thai spice blend, the stock and basmati rice, lower the heat to medium and pop . lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.


Put a frying pan medium heat and add the desiccated coconut (no oil). Toast, tossing or stirring frequently for 2-3 mins. TIP: Watch it like a hawk as it can burn easily! Transfer to a small bowl. Return the pan to medium-high heat with a drizzle of oil and add the diced chicken and marinade. Fry until golden, stirring occasionally, 5-6 mins.


Meanwhile, in another small bowl, mix the ketjap manis with half the remaining lime zest and the lime juice. Stir in half the fresh coriander and the olive oil (see ingredients for amount). Set aside. Add the bok choy to the chicken and stir-fry for 2 mins. Add a splash of water. Cook until the leaves are wilted, 2-3 mins. Important: The chicken is cooked when it is no longer pink in the middle.


Fluff up the rice with a fork and stir in the remaining lime zest, the ground coriander, remaining fresh coriander and half the toasted coconut. Season to taste with salt if needed. Share the corianderrice between your bowls and drizzle on half of the sauce. Season the bok choy and chicken to taste with salt and pepper, then place on the rice. Drizzle over the remaining sauce and finish with the rest of the toasted coconut. Enjoy!