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Coconut lime chicken

with sweet stem broccoli and spiced peanuts

Ready in around 25 mins

RECIPE FACT:
Sweet stem broccoli were first developed in Japan in 1993 by the Sakata Seed Company. They aimed to create a vegetable with a sweeter taste and more tender texture than traditional broccoli.
Nutritional Info:
  • Energy: 2,939kJ (703kcal)
  • Protein: 46g
  • Carbohydate: 67g
  • Sugars: 4g
  • Fat, total:25g
  • Saturated:12g
  • Sodium:737mg
  • Contains:Gluten, Peanuts, Soy, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND CHICKEN:

    Trim the woody ends off the sweet stem broccoli, then cut in thirds. Open the baby corn and remove the red chilli from the top. Finely slice if using or discard if not. Roughly chop the coriander, including the stalks and set aside. Remove and discard the stem of the makrut lime leaves then slice finely. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast in half lengthwise down the middle to create two strips. Empty the sachet of ginger coating onto a plate then dip the chicken in the flour mix, season with salt and pepper then shake off any excess.

  • 2. TO HEAT THE RICE:

    Microwave option (preferred): Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

  • 3. TO COOK THE CHICKEN:

    Place a non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot, add the chicken and lime leaves then cook for 2-3 mins each side. Add the baby corn, some or all of the chilli (if using), asparagus and coconut lime sauce and bring to a simmer. Season with salt and pepper, stir to combine and cook for a further 2-3 mins or until the chicken is cooked through.

  • TO SERVE:

    Divide the rice between bowls and top up with the coconut lime chicken and vegetables. Add a handful of mung beans then sprinkle with coriander and spiced peanuts.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pot of coconut lime sauce
  • 1 pot of baby corn and red chilli
  • 1 sachet of ginger coating
  • 1 bag of coriander and makrut lime leaves
  • 1 pack of mung beans
  • 1 sachet of spiced peanuts
  • 1 pack of steamed rice
  • 1 pack of sweet stem broccoli

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