One-pan Thai coconut chicken and rice recipe

Name: One-pan Thai coconut chicken and rice recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tbsp vegetable oil; 2 Lilydale Free Range Chicken Breasts, thickly sliced on an angle; 1/2 x 450g packet Thai green curry cook-in sauce; 2 x 250g packets 90-second microwave coconut rice; 450g packet frozen steam fresh beans, broccoli and sugar snap peas (see note); 1/2 cup fresh coriander sprigs

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $6.14 /serving

Author : Liz Macri

chicken coconut fish allergy

One-pan Thai coconut chicken and rice recipe

Ingredients

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1 tbsp vegetable oil2 Lilydale Free Range Chicken Breasts, thickly sliced on an angle1/2 x 450 grams packet Thai green curry cook-in sauce2 x 250 grams packets 90-second microwave coconut rice450 grams packet frozen steam fresh beans, broccoli and sugar snap peas (see note)1/2 cup fresh coriander sprigs

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Instructions

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Step 1

Heat oil in a large, deep frying pan over high heat. Add chicken. Cook, turning for 2 to 3 minutes or until browned. Add 1/2 cup curry sauce. Cook for 3 to 4 minutes or until sauce thickens and chicken is cooked through. Transfer to a plate.

Step 2

Place remaining sauce in a small microwave-safe bowl. Microwave on HIGH (100%) for 20 to 30 seconds or until heated through.

Step 3

Meanwhile, add rice and vegetables to pan. Cook, stirring, for 2 to 3 minutes or until vegetables and rice are heated through. Top with chicken and drizzle with remaining sauce. Serve sprinkled with coriander.