Thai-Spiced Chicken & Veggie Stir-Fry

Name: Thai-Spiced Chicken & Veggie Stir-Fry with Coconut Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 tin coconut milk; ¾ cup water; 1 packet basmati rice; 1 stalk celery; 1 carrot; 1 packet sweet chilli sauce; 1 packet Ginger Lemongrass Paste; 1 packet chicken tenderloins; 1 packet roasted peanuts; ½ tbs soy sauce (or gluten-free tamari soy sauce); 1 sachet Thai Stir-Fry Spice

with Coconut Rice & Peanuts

4.5(342)

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Calories

:

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Protein

:

47.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Peanuts
Soy
Gluten
Wheat
Gluten
Soy
May contain traces of allergens
Traces of Tree Nuts
Milk
Sesame

Thanks to a medley of sweet chilli, ginger and lemongrass, and our Thai stir-fry spice blend, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around. Don't forget the roasted peanut garnish, for extra crunch and nuttiness. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 stalk

celery

1

carrot

1 packet

sweet chilli sauce

1 packet

Ginger Lemongrass Paste

1 packet

chicken tenderloins

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)

1 sachet

Thai Stir-Fry Spice

Not included in your delivery

1

olive oil

¾ cup

water

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)3566 kJ

Fat32.9 g

of which saturates15.8 g

Carbohydrate89.1 g

of which sugars20.8 g

Protein47.6 g

Sodium963 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• Meanwhile, thinly slice celery and cut into thirds. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger lemongrass paste, the soy sauce and a splash of water. Set aside. • Cut chicken tenderloins into 1cm strips.

3

• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add chicken, tossing to coat.

4

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside!

5

• Return frying pan to medium-high heat. • Cook celery and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return pork to pan and toss until coated and heated through. Remove pan from heat.