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Thai Recipes
Thai-Spiced Chicken & Broccoli

Thai-Spiced Chicken & Broccoli

with Ginger Coconut Rice

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3.5 / 4 Ratingout of 3094 ratings
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This fragrant meal packs flavour in every mouthful. From creamy coconut rice, to lightly spiced Thai chicken brimming with sweet and savoury notes and all finished off with crunchy sesame seeds, this is so much better than takeaway.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob


1 tin

coconut milk

1 packet

basmati rice

1 head


1 unit


1 unit

long red chilli

1 packet

chicken thighs

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 tub

sweet chilli sauce

1 sachet

mixed sesame seeds


Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

plain flour


¼ tsp

salt (for the chicken)

2 tsp

soy sauce

(ContainsGluten, Soya)

2 tbs

water (for the veggies)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3570 kJ
Fat31.4 g
of which saturates14.3 g
Carbohydrate84 g
of which sugars16.4 g
Protein48.9 g
Sodium979 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the coconut rice
Cook the coconut rice

Cut the ginger (unpeeled) in half. In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice and ginger, 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.

Get prepped
Get prepped

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled). Thinly slice the long red chilli (if using).

Sesason the chicken
Sesason the chicken

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

cook the chicken
cook the chicken

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

Cook the veggies
Cook the veggies

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot to the pan with the water (for the veggies) and cook, tossing regularly, until just tender, 6-7 minutes. In the last 1 minute of cooking time, add the sweet chilli sauce and soy sauce to the pan and toss to coat. Remove the ginger from the rice and discard. Season the rice with pepper.

Serve up
Serve up

Divide the ginger coconut rice between bowls. Top with the Thai spiced chicken and veggies. Garnish with the mixed sesame seeds and remaining long red chilli (if using).