Sesame Coated Chicken
with broccoli and lime rice
This sesame coated chicken is doused in a tangy and slightly spicy sauce. Zesty rice and perfectly charred veg round out a truly moreish meal.
Tags:
Spicy
•Calorie Smart
•Protein Rich
•Discovery
Allergens:
Sesame
•Soya
•Wheat
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Red Thai Style Paste
150 grams
Jasmine Rice
1 unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
3 unit(s)
Garlic
2 sachet(s)
Honey
320 grams
Chicken Breast
1 unit(s)
Broccoli
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Pepper
to taste
Butter
to taste
Oil
to taste
Water
to taste
Salt
Nutrition Values
Energy (kJ)2599 kJ
Energy (kcal)621 kcal
Fat10.3 g
of which saturates2.1 g
Carbohydrate87.7 g
of which sugars15.2 g
Dietary Fiber0 g
Protein48.8 g
Cholesterol0 mg
Salt3.06 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Instructions
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic.
- On a lined baking tray, rub the chicken with Thai spice, salt, pepper and a drizzle of oil.
- Sprinkle over the sesame seeds.
- Cook on the top shelf, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
2
- Meanwhile, 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 and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Zest and quarter the lime.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins, add the garlic and cook for 30 secs.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Once cooked, transfer the broccoli to a bowl and cover to keep warm.
4
- Return the pan to medium-high heat.
- Add 75ml water (double for 4p), red Thai paste, ketjap manis and honey.
- Bring to the boil and cook until reduced by half, 3-5 mins.
- Once reduced, remove from the heat.
TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.
5
- Stir 1 tbsp butter (double for 4p) into the sauce.
- Season to taste with salt, pepper and a squeeze of lime juice.
- Loosen the sauce with a splash of water if required.
- Once cooked, stir the lime zest through the rice, fluffing it up as you go.
6
- Share the zesty lime rice between bowls.
- Top with the sesame chicken, spooning over the sauce from the pan.
- Serve the broccoli alongside.
- Place any remaining lime wedges on the side for squeezing over.
