Thai Chicken with Jasmine loaded Rice
Mild Thai-inspired flavours combine with fragrant jasmine rice to create a balanced dish that introduces international cuisine in a way that remains approachable for younger diners.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 650g Diced Chicken Breasts
- 500g Tilda cooked Jasmine Rice
- 20ml Olive Oil
- 2 Sliced Red Chilli’s
- 2 Limes
- 65g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning
- 225g Bamboo shoots
- 225g Sliced Water chestnuts
- 225g Peas
- 225g Mangetout
- 100ml Coconut milk
Method
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In a large bowl, combine the Street Food Chef Fragrant Thai Style Seasoning and olive oil to create a paste, add in the chicken and marinate for 30 minutes (marinate overnight for best results).
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Using a large frying pan, fry the chicken until cooked then add the coconut milk, stir until combined thoroughly and place to one side to keep warm.
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Cook the Tilda Jasmine Rice in a pan using 1.5 water to 1 rice ratio for approx. 12 minutes. Once the rice is cooked, add in the bamboo shoots. Peas, Water chestnuts and Mangetout, cover to steam for 5 mins until soft (add a splash more water if it begins to dry out).
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Serve the rice then top with the cooked Thai chicken. Garnish with Zest of lime and sliced Red Chilli’s to taste.