HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Seven Spice Chicken & Asian Greens
Thai Seven-Spice Chicken & Asian Greens

Thai Seven-Spice Chicken & Asian Greens

with Ginger-Coconut Rice

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This fragrant meal packs flavour in every bite. From the ginger-coconut rice to the spiced chicken brimming with sweet and savoury notes and the colourful veggies, it's going to have you licking the bowl clean!


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 tin

coconut milk

1 packet

basmati rice

1 bunch

Asian greens



1 packet

chicken thigh

1 sachet

Thai seven spice blend


1 packet

sweet chilli sauce


long red chilli

Not included in your delivery

Olive Oil

20 g



1 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

plain flour


¼ tsp

salt (for the chicken)

2 tbs

water (for the veggies)

½ tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3475 kJ
Fat32.1 g
of which saturates18.1 g
Carbohydrate85.7 g
of which sugars19.5 g
Protein41.9 g
Sodium1446 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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Finely grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, roughly chop the Asian greens. Thinly slice the carrot (unpeeled).


Cut the chicken thigh into 2cm chunks. In a large bowl, combine Thai seven spice blend, plain flour and salt (for the chicken). Add the chicken and toss to coat.


Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat. Add the Asian greens, carrot and water (for the veggies) and cook, tossing, until just tender, 6-7 minutes. In the last minute of cooking time, add the sweet chilli sauce and soy sauce to the pan and toss to coat.


Thinly slice the long red chilli (if using). Divide the ginger-coconut rice between bowls. Top with the Thai seven-spice chicken and veggies. Sprinkle with the chilli.