with jasmine rice, courgette and peanuts
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Scallion
2 unit(s)
Tofu
180 grams
Jasmine Rice
150 grams
Sweet Asian Sauce
2 sachet(s)
Peanuts
20 grams
Apple Cider Vinegar
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Courgette
1 unit(s)
Chilli
1 unit(s)
Carrot
1 unit(s)
Thai Style Spice Mix
1 sachet(s)
Garlic
2 unit(s)
Diced Irish Chicken Breast
260 grams
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a pot over medium-high heat with a drizzle of oil. Rinse the rice to remove excess starch. Peel and grate the garlic.
- Fry the garlic until fragrant, 1-2 mins.
- Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat and keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain the tofu and chop into 2cm cubes. Toss with Thai spice, salt, pepper and a drizzle of oil.
- Place a pan over high heat with a good glug of oil.
- Fry the chicken until cooked through, 8-10 mins.
- Add the tofu and fry until slightly crispy, the final 6-8 mins. Shift frequently to ensure it doesn't burn.
- Transfer the tofu and chicken from the pan.
- While the tofu and chicken fry, trim the courgette and chop into 1cm chunks.
- Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Halve the chilli lengthways, deseed then finely chop.
- Trim and thinly slice the scallion.
- Return the pan to medium-high heat with another drizzle of oil.
- Add the carrot and fry until starting to soften, 5-6 mins.
- Add the courgette and fry for another 2 mins.
- Stir in red Thai paste, apple cider vinegar, sweet Asian sauce, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Simmer for 2-3 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
- Fluff up the rice with a fork and divide between bowls.
- Serve topped with stir-fried veg, chicken and tofu.
- Garnish with sliced scallion, peanuts and chilli to taste!
3118
kJ
Energy (kJ)
745
kcal
Energy (kcal)
16.3
g
Fat
3.8
g
of which saturates
97.6
g
Carbohydrate
24.8
g
of which sugars
7
g
Dietary Fiber
59.4
g
Protein
0.3
mg
Cholesterol
3.42
g
Salt
