Fragrant Ginger Chicken Nasi Lemak
with Sriracha & Coconut Rice
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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Ingredients
1 packet
Coconut Milk
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Tomato
1
Chicken Breast Strips
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Ginger Paste
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Sriracha
(May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
Utensils
Cooking Steps
- To a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 15 minutes, then remove the pan from 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!
- Meanwhile, thinly slice cucumber and tomato into rounds.
- In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add chicken breast strips, tossing to coat.
- In a small bowl, combine shredded coconut and sambal. Set aside.
SPICY! The sambal is hot, use less if you're sensitive to heat.
- When the rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
- Add ginger paste and cook until fragrant, 1 minute.
- Divide coconut rice, fragrant ginger chicken, cucumber and tomato between bowls.
- Sprinkle over crushed peanuts. Serve with coconut sambal. Enjoy!
