Chicken Stir-fry Thai Style
with cabbage and jasmine rice
The quantities provided above are averages only.
Ingredients
1 unit(s)
Lime
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
150 grams
Jasmine Rice
1 sachet(s)
Red Thai Style Paste
260 grams
Diced Irish Chicken Breast
1 unit(s)
Cabbage
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Onion
2 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve the cabbage, cut out and discard the tough core, then finely slice.
Halve, peel and thinly slice the onion.
Zest and halve the lime.
Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Return the pan to a medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken, onion and cabbage to the pan and season with salt and pepper. Fry until golden brown on the outside 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
The pop in the ginger, garlic lemongrass paste and chilli flakes (add less if you dont like the heat) for another minute.
Remove from the heat and stir through the soy sauce, red Thai paste and ketjap manis pan
Add a squeeze of lime juice and a splash of water if it's a little too thick.
Taste and season with salt, pepper and a squeeze more lime juice if needed.
Stir the lime zest through the rice and share between your bowls
Top with the thai style chicken and scatter over the toasted sesame seeds. Cut any remaining lime into wedges and serve alongside.
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