Nutty Chicken Bowl

Nutty Chicken Bowl

Prep: 15 minutes    Cook: 25 minutes   Serves: 4

Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 600 g chicken thigh fillets (skinless) chopped into quarters
  • 1½ C jasmine rice
  • 2 tbsp olive oil
  • 4 spring onions chopped (white and green parts separated)
  • 4 cm fresh ginger grated
  • 3 cloves of garlic crushed
  • 2 tbsp Thai red curry paste
  • ⅓ C Forty Thieves Almond Butter
  • 1 × 400ml can of coconut milk
  • 1 tsp black sesame seeds
  • 1 lime cut into wedges

Bok Choy Salad:

  • 1 bok choy bunch finely chopped
  • 1 celery stalk finely sliced
  • 1 small red onion finely sliced
  • ½ red capsicum thinly sliced

Method 

In a small bowl, combine the cumin, coriander and a pinch of salt and pepper. Place the chicken in a shallow dish and sprinkle over the spice mixture.

Rinse the rice well and cook according to packet instructions. Refrigerate until needed.

In a medium pot, heat half of the oil over medium heat. Add the white parts of the chopped spring onions, ginger, and garlic. Cook for about 5 minutes until fragrant.

Add the red curry paste to the pot and cook for another 1-2 minutes.

Stir in the almond butter until well combined with the other ingredients.

Slowly pour in the coconut milk while stirring continuously to create a smooth sauce. Allow the sauce to simmer gently for about 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. You may like to add a splash of soy sauce instead of salt.

While the sauce is simmering, heat a frying pan over medium-high heat. Add the other half of the oil and cook the chicken for about 4-5 minutes per side, or until they are well coloured and cooked through. 

At the same time toss the bok choy, celery, red onion, capsicum and green spring onion together in a bowl.

Distribute the rice between bowls and pile salad alongside. Top with chicken, Pour over the sauce and sprinkle with sesame seeds. Serve with a lime wedge.

Recipe by Menu Aid.

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