top of page
Search

Thai Coriander Chicken with Rice



 

INGREDIENTS


Blend

  • 8x Garlic Cloves

  • 4x Red Chilies (Semi-Spicy)

  • 6x Small Shallots (or 2-4 Large Shallots, or 1-2 Brown/Red Onions)

Herbs

  • 1 Bunch Fresh Coriander (Cilantro)

Sauce

  • 1 tbsp White Sugar

  • 3 tbsp Light Soy Sauce

  • 1 tbsp Oyster Sauce

  • 1 tsp Chicken Stock Powder

  • 1 tsp Dark Soy Sauce

  • 2 tbsp Water

Chicken

  • 6x Chicken Thighs

Rice

  • 2 cups Jasmine Rice


 

METHODS


Step 1: Prepare the blend

  • Roughly chop garlic, shallots and chilies

  • Blend, chop, smash into a paste

  • Set aside until ready for cooking

Step 2: Prepare coriander

  • Roughly separate stems from leaves

  • Blend/chop/smash stems and add to the paste

  • Roughly chop leaves and set aside

Step 3: Prepare the sauce

  • Add all sauce ingredients and mix together

Step 4: Prepare the chicken

  • Trim excess fat, connective tissue, cartilage etc.

  • Roughly cut into large pieces

  • Mince/process chicken to the fineness of your preference

Step 5: Cooking the stir fry

  • Have all ingredients prepared and close by

  • Heat a wok on maximum heat until it begins smoking, and add a 1 tbsp of high-heat cooking oil (such as vegetable, canola, sunflower etc.)

  • Add the chicken and spread into a single layer

  • After 1-2 minutes, stir and let sit for another 1-2 minutes

  • Repeat until chicken is cooked and caramelised

  • Add the blend and stir fry for 1-2 minutes

  • Add the sauce and cook for 1-2 minutes

  • Turn the heat off and add the coriander leaves

  • Stir through and add salt if needed

Step 6: Cooking the rice

  • Rinse rice 3-4 times and strain

  • Add washed rice to a pot with 2 1/4 cups of water and 1 pinch of salt

  • Bring to a boil on high heat and cover with the lid

  • Turn the heat to low and cook for 12 minutes

  • Turn the heat off and let the rice sit for 10 minutes with the lid on

  • Remove the lid and fluff the rice to allow excess steam to escape

Step 7: Add to containers

  • Evenly distribute rice and stir fry between 4 containers

  • Let everything cool down for 10-20 minutes with the lids off

  • Add lids and store in the fridge for up to 1 week

  • Microwave to heat and serve


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 626

  • Protein - 45g

  • Carbohydrate - 84g

  • Fat - 11g


 

EQUIPMENT USED

bottom of page