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Ginger chicken

Name: Ginger chicken
Cook time: 25 min
Yield: 4

with coconut gravy and roasted cashews

Ready in around 25 mins

RECIPE FACT:

Ginger is a part of the Zingiberaceae family. Turmeric and Cardamom are also in this family.

Nutritional Info:

Energy: 3,247kJ (776kcal)
Protein: 49g
Carbohydate: 68g
Sugars: 9g
Fat, total:32g
Saturated:15g
Sodium:824mg
Contains:Almonds, Cashews, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREP THE VEGETABLES:
Line an oven tray with baking paper. Cut the broccoli into small bite-sized pieces. Place the ginger chicken and broccoli onto the tray then season with salt and pepper. Bake for 12-15 mins or until the broccoli starts to caramelise on the edges and the chicken is cooked through. Thinly slice the spring onions on the diagonal and set aside.
2. TO COOK THE POPPADOMS:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
3. TO COOK THE RICE:
Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Add the baby spinach, half the spring onions season with salt and pepper and cook for a further 1 min until wilted.
4. TO HEAT THE COCONUT GRAVY:
Shake well then remove the lid from the coconut gravy and heat for 1-2 mins in the microwave on high (750w). Or if prefered, pour the broth into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Divide the spinach rice between plates and top with ginger chicken and broccoli. Spoon coconut gravy over the chicken. Dollop with mango cream, then sprinkle with cashews and remaining spring onions. Serve with poppadoms on the side.