with Jasmine Rice and Spinach
Looking for a super quick and tasty midweek dinner option? Try cooking up our Quick Ginger Chicken Stew in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Diced British Chicken Breast
260 grams
Lime
1 unit(s)
Jasmine Rice
150 grams
Tomato Puree
30 grams
Ginger Puree
15 grams
Coconut Milk
200 milliliter(s)
Soy Sauce
15 milliliter(s)
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Sugar
0.5 tsp
- Boil a half-full kettle.
- While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and season with salt and pepper. Cook, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover.
- In the meantime, quarter the lime.
- Add the tomato puree to the chicken. Cook, 30 secs.
- Stir in the ginger puree, coconut milk, soy, chicken stock paste and sugar (see pantry). Simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.
- Add a good squeeze of lime juice. Remove from the heat.
- Share the rice between your bowls.
- Top with the chicken stew.
- Serve with any remaining lime quarters.
- Enjoy!
2866
kJ
Energy (kJ)
685
kcal
Energy (kcal)
24.7
g
Fat
20.2
g
of which saturates
72.5
g
Carbohydrate
6.4
g
of which sugars
3.9
g
Dietary Fibre
42.7
g
Protein
3.32
g
Salt
