with Jasmine Rice and Green Beans
Looking for a super quick and tasty midweek dinner option? Try cooking up our Indonesian Style Ginger Chicken Stew in just 15 minutes for a delicious and speedy meal.
Utensils
Tags
Green Beans
80 grams
Diced British Chicken Breast
1 pack(s)
Lime
1 unit(s)
Jasmine Rice
150 grams
Tomato Puree
30 grams
Ginger Puree
15 grams
Indonesian Style Spice Mix
1 sachet(s)
Coconut Milk
200 milliliter(s)
Chicken Stock Paste
10 grams
Sugar
0.5 tsp
- Boil a half-full kettle.
- While it boils, trim the green beans, then cut into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and green beans. Season with salt and pepper and fry for 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- While the rice cooks, quarter the lime.
- Stir in the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry).
- Lower the heat and simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Add a good squeeze of lime juice. Taste and season with salt and pepper if needed. Remove from the heat.
- Once the rice is cooked, drain well then share out between your bowls.
- Spoon over the chicken stew.
- Serve with any remaining lime quarters for squeezing over.
Enjoy!
2897
kJ
Energy (kJ)
692
kcal
Energy (kcal)
25.1
g
Fat
20.3
g
of which saturates
74.3
g
Carbohydrate
7.4
g
of which sugars
5.5
g
Dietary Fibre
42.1
g
Protein
1.88
g
Salt
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