PREP. TIME: 15 MIN | COOK TIME: 20 MIN | SERVES: 3
INGREDIENTS
2 chicken breasts, thinly sliced
1 tbsp chili oil
1 tbsp soya sauce
1 tbsp honey
1 lime zested & juiced
2 inch piece ginger, minced
3 green onions stalks, whites, sliced
½ cup coconut milk
2 cups broccoli
1 large handful cilantro, minced + more for garnish
3 green onion stalks, greens sliced
½ serrano pepper, thinly sliced, garnish, optional
1 cup rice raw
½ cup coconut milk
½ cup + a little bit, water
1 cup frozen green peas - added into rice cooker once rice is done
DIRECTIONS
Start rice, rinse & add coconut milk and water.
Add chili oil, soya sauce, honey, lime zest & juice, ginger & whites of green onions into a bowl. Stir until combined. Slice chicken into very thin pieces, and add to the same bowl. Mix to combine, put in the fridge while you prepare everything else.
Once the rice is done add the green peas right into the rice cooker. And stick the lid back on. They will cook from the steam.
Prepare garnishes.
To cook chicken, put a cast iron pan on medium/high heat. Add chicken (possibly in 2 batches, depending on size of pan, no crowding because this will steam the chicken & we want crispy bits). Cook the chicken for a few minutes per side, and cook until fully cooked. Once chicken is done add coconut milk to the pan and scrape all the browned bits off the bottom. Stir until just combined and hot.
Broccoli: a few ways you can prepare.
Use the rice cooker attachment to steam.
Quick fry it in the cast iron pan before you make the chicken (add a splash of water to steam it)
Roast/bake it
Divide everything into 3 meals. Top with peanuts, cilantro, greens from green onion & serrano peppers.
685 KCAL | PROTEIN: 46G | FAT: 22G | CARBOHYDRATES: 70G
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