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Thai Chicken, Ginger Greens & Brown Rice

Thai Chicken, Ginger Greens & Brown Rice

Rating
4.5rating out of 5

(6725 reviews from our customers)

Prep Time

25 min

Cuisine

Asian

Think making healthy choices means being hungry? Think again! This Thai-style dish combines protein-packed chicken breast, fibre-rich brown rice and vibrant fresh veg to keep you fuller for longer.

Prep Time

25 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Red-chilli
1 red chilli
Red-pepper
1 red pepper
Lime
1 lime
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
fresh-coriander
10g coriander
Spring-greens
150g spring greens
Sugarsnap-peas
80g sugar snap peas
brown-rice
100g brown rice
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
FLECKED coconut cream 50g
25g solid coconut cream
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Food processor / pestle & mortar, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 red pepper
  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 10g coriander
  • 150g spring greens
  • 80g sugar snap peas
  • 100g brown rice
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 25g solid coconut cream
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 429 kJ
102 kcal
1987 kJ
471 kcal
Fat
of which saturates
2.7 g
1.9 g
12.7 g
8.9 g
Carbohydrate
of which sugars
11.2 g
2 g
51.7 g
9.2 g
Fibre 1.4 g 6.5 g
Protein 8.5 g 39.5 g
Salt 0.28 g 1.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 red chilli
red chilli
1 red pepper
red pepper
1 lime
lime
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
150g spring greens
spring greens(100%)
80g sugar snap peas
sugar snap peas
100g brown rice
brown basmati rice (100%)
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
25g solid coconut cream
100% coconut
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Boil half a kettle

2

Peel and roughly chop the shallot[s]

Peel and roughly chop the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the lime[s] in half

Chop the coriander finely, including the stalks, keeping the leaves and stalks separate

3

Add the chopped shallot, garlic, chilli (can't handle the heat? Go easy!) and coriander stalks to a pestle & mortar

Tip: Don't have a pestle & mortar? Use a food processor!

Add a pinch of salt and grind to a paste – this is your Thai paste

Dissolve the coconut cream in 150ml [250ml] boiled water and add the soy sauce – this is your coconut stock

4

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the chicken breasts and cook for 3 min on each side or until browned

5

Once browned, add the Thai paste to the chicken and cook for 2-3 min further or until fragrant

Once fragrant, reduce the heat to medium, add the coconut stock and cook for 10-12 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened

Add the juice of 1/2 [1] lime and stir it all together – this is your Thai sauce

Cut the remaining lime into wedges

6

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Slice the sugar snap peas in half lengthways

Peel (scrape the skin off with a teaspoon) and finely chop the ginger

7

Heat a separate, large, wide-based pan (preferably non-stick) over a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the chopped red pepper, sliced spring greens and sugar snap peas with a pinch of salt and cook for 4-6 min or until starting to soften

Add the chopped ginger and cook for a further 1-2 min or until everything is cooked with a slight bite – these are your ginger greens

8

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Slice the cooked chicken finely and serve with the brown rice and ginger greens to the side

Drizzle the Thai sauce all over

Garnish with the chopped coriander leaves and a lime wedge

Enjoy!

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